The effect of Aspergillus oryzae and Rhizopus aspergillus fermentation on daidzein content in edamame (glycine max)
Sign Up to like & getrecommendations! Published in 2023 at "Pharmacy Education"
DOI: 10.46542/pe.2023.232.1418
Abstract: Background: Previous studies show that fermentation using Aspergillus oryzae and Rhizopus oligopsorus increases the aglyconic isoflavone in soybean with the highest content reached on the seventh day. Still, no research has been done on edamame.… read more here.
Keywords: fermentation; daidzein content; aspergillus oryzae; content ... See more keywords