Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions

Huang, Ru-YueRu-YueHuangChou, Cheng-ChunCheng-ChunChou2010-07-142018-06-292010-07-142018-06-292009http://ntur.lib.ntu.edu.tw//handle/246246/189300125076 bytesapplication/pdfen-USStability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditionsjournal article10.1021/jf803702xhttp://ntur.lib.ntu.edu.tw/bitstream/246246/189300/1/09.pdf