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bibliographicCitation Hwan Nam D, Jung Kim H, Sun Lim J, Heon Kim K, Park CS, Hwan Kim J, Lim J, Young Kwon D, Kim IH, Kim JS. Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae. J Food Sci. 2011 Oct;76(8):H194–200. doi: 10.1111/j.1750-3841.2011.02350.x. PMID: 22417591.
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title Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae
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