Isoflavone Characterization in Soybean Seed and Fermented Products Based on High-Resolution Mass Spectrometry
Author:
Affiliation:
1. National Institute of Agricultural Sciences, Rural Development Administration
Funder
Rural Development Administration
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-09-950.pdf
Reference33 articles.
1. A succinyl isoflavone identified in natto promotes anti-ischemic effects in the middle cerebral artery occlusion rats
2. Evolution of the Health Benefits of Soy Isoflavones
3. Cardiometabolic risk and gut microbial phytoestrogen metabolite phenotypes
4. Changes in anthocyanin and isoflavone concentrations in black seed-coated soybean at different planting locations
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3. Changes in Isoflavone Profile from Soybean Seeds during Cheonggukjang Fermentation Based on High-Resolution UPLC-DAD-QToF/MS: New Succinylated and Phosphorylated Conjugates;Molecules;2022-06-27
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