Decrease of Functional Saponins, Polyphenols and Pinitol in Soybean Seeds After Thermal Processing and Increase of Vitamin K<SUB>2</SUB> Using the Soybean Fermentation

DOI JASI 10 References
  • Masuda Ryoichi
    NARO Institute of Crop Science, National Agriculture and Food Research Organization

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  • 大豆の機能性成分サポニン，ポリフェノール，ピニトールおよびビタミンKの特性，ならびに新たな加工技術による機能性の向上
  • Decrease of Functional Saponins, Polyphenols and Pinitol in Soybean Seeds After Thermal Processing and Increase of Vitamin K2 Using the Soybean Fermentation

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