Processing and utilization of soybeans modified saponin and isoflavone characteristics for functiona

来源 :第八届世界大豆研究大会暨第九届全国大豆学术讨论会 | 被引量 : 0次 | 上传用户：lcgbeyong

【作者】

：

C.Tsukamoto Y.Takada A.Kikuchi M.Ishimoto K.Shimada K.Kitamura

【机构】

：

Faculty of Agricultural,Iwate University,3-18-8 Ueda,Morioka,Iwate 020-8550,Japan

【出处】

：

第八届世界大豆研究大会暨第九届全国大豆学术讨论会

【发表日期】

：

2009年12期

【关键词】

：

soy-based foods saponin isoflavone maltol lipoxygenase

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Processing and utilization of soybeans modified saponin and isoflavone characteristics for functiona

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