Formation of Succinyl Genistin and Succinyl Daidzin by Bacillus Species

Author:

Park Chan Uk,Jeong Min Kyu,Park Min Hee,Yeu JooDong,Park Myeong Soo,Kim Mi-Ja,Ahn Seon Min,Chang Pahn-Shick,Lee JaeHwan

Publisher

Wiley

Subject

Food Science

Reference15 articles.

1. Change of isoflavone content during manufacturing of cheonggukjang, a traditional Korean fermented soyfood;Jang;Food Sci Biotechnol,2006

2. [KEGG] Kyoto Encyclopedia of Genes and Genomes. Available from: http://www.genome.jp/kegg/kegg2.html. Accessed Feb 20, 2009.

3. Malonyl-coenzyme A:Isoflavone 7-O-glucoside-6″-O-malonyltransferase from roots of chick pea (Cicer arietinum L.);Koester;Arch Biochem Biophys,1984

4. Isoflavone characterization and antioxidant activity of Ohio soybeans;Lee;J Agric Food Chem,2004

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