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Original Articles

DPPH Radical-Scavenging Compounds from Dou-Chi, a Soybean Fermented Food

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Pages 999-1006 | Received 24 Dec 2004, Accepted 14 Feb 2005, Published online: 22 May 2014

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Yasumasa SUGIYAMA & Akira HIROTA. (2009) New Potent DPPH Radical Scavengers from a Marine-Derived Actinomycete Strain USF-TC31. Bioscience, Biotechnology, and Biochemistry 73:12, pages 2731-2734.
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Yu-Chi CHEN, Yasumasa SUGIYAMA & Akira HIROTA. (2009) Isolation of a New Metabolite from Biotransformation of Daidzein by Aspergillus oryzae . Bioscience, Biotechnology, and Biochemistry 73:8, pages 1877-1879.
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Jin-Hee Kim, Ju-Yeon Hong, Seung-Ryeul Shin & Kyung-Young Yoon. (2009) Comparison of antioxidant activity in wild plant (Adenophora triphylla) leaves and roots as a potential source of functional foods. International Journal of Food Sciences and Nutrition 60:sup2, pages 150-161.
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Yoshiaki MIYAKE, Chihiro ITO, Masataka ITOIGAWA & Toshihiko OSAWA. (2007) Isolation of the Antioxidant Pyranonigrin-A from Rice Mold Starters Used in the Manufacturing Process of Fermented Foods. Bioscience, Biotechnology, and Biochemistry 71:10, pages 2515-2521.
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Te-Sheng CHANG, Hsiou-Yu DING, Sorgan Shou-Ku TAI & Ching-Yi WU. (2007) Metabolism of the Soy Isoflavones Daidzein and Genistein by Fungi Used in the Preparation of Various Fermented Soybean Foods. Bioscience, Biotechnology, and Biochemistry 71:5, pages 1330-1333.
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