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- W2389094405 abstract "In this study,change of isoflavone contents and compositions in sufu(fermented tofu) during pre-fermentation and salting was investigated.Results indicated that total content of isoflavones exhibited a gradual decrease during pre-fermentation and salting.The loss of isoflavones was mainly attributed to tofu preparation and salting process.The compositions of isoflavone were altered during pre-fermentation and salting,which revealed an increase of aglycones such as daidzein and genistein,and a corresponding decrease of glucosides such as daidzin and genistin.Total content of isoflavones in sufu treated with less than 10% salt was higher than that of sufu treated with 15% salt." @default.
- W2389094405 created "2016-06-24" @default.
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- W2389094405 date "2010-01-01" @default.
- W2389094405 modified "2023-09-23" @default.
- W2389094405 title "Change of Isoflavone Contents in Sufu during Pre-fermentation and Salting" @default.
- W2389094405 hasPublicationYear "2010" @default.
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