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J.1750-3841.2011.02350.X
J.1750-3841.2011.02350.X
http://dx.doi.org/10.1111/J.1750-3841.2011.02350.X
Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae.
P356
Q39379837-E08F00D7-9317-4C56-B7F2-DCB2A280E928
P356
J.1750-3841.2011.02350.X
http://dx.doi.org/10.1111/J.1750-3841.2011.02350.X