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Prlcessing Condition and the Formation of Isoflavon Aglicon during Fermentation on Sendai-Miso
Prlcessing Condition and the Formation of Isoflavon Aglicon during Fermentation on Sendai-Miso
2008
Sakiko Hatanaka
Satoshi Mouri
Kiyoshi Takahashi
Katsuo Yamada
Keywords:
Fermentation
Biochemistry
Chemistry
Food science
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