about
Tempeh: A Mold-Modified Indigenous Fermented Food Made from Soybeans and/or Cereal GrainsFlavonoid 6-hydroxylase from soybean (Glycine max L.), a novel plant P-450 monooxygenase.Isolation, bioactivity, and production of ortho-hydroxydaidzein and ortho-hydroxygenisteinTempe, a nutritious and healthy food from Indonesia.Phenolic antioxidants.Naturally occurring oestrogens in foods--a review.Physicochemical, nutritional and antioxidant properties of tempeh flour from common bean ( Phaseolus vulgaris L.).Novel tempeh (fermented soyabean) isoflavones inhibit in vivo angiogenesis in the chicken chorioallantoic membrane assay.Risk assessment for peri- and post-menopausal women taking food supplements containing isolated isoflavonesAnti-obesity molecular mechanism of soy isoflavones: weaving the way to new therapeutic routes.
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description
article publié dans la revue scientifique Nature
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scientific article published in Nature
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wetenschappelijk artikel
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наукова стаття, опублікована в Nature в серпні 1964
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name
Antioxidants isolated from Fermented Soybeans (Tempeh)
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Antioxidants isolated from Fermented Soybeans
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type
label
Antioxidants isolated from Fermented Soybeans (Tempeh)
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Antioxidants isolated from Fermented Soybeans
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prefLabel
Antioxidants isolated from Fermented Soybeans (Tempeh)
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Antioxidants isolated from Fermented Soybeans
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ANTIOXIDANTS ISOLATED FROM FERMENTED SOYBEANS (TEMPEH)
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P2093
P2888
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10.1038/203870A0
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1964-08-01T00:00:00Z
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1048578243