Studies on the Content Determination and Extraction Technology of Isoflavones in Soy Sauce

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Studies on the Content Determination and Extraction Technology of Isoflavones in Soy Sauce
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Soy sauce was prepared by fermentation without salt. The content of isoflavones in soybean, soy sauce mash and soy sauce was determined by RHPLC respectively. The extraction technology of isoflavones from soy sauce was studied. The results showed that

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李红民黄仁泉. Studies on the Content Determination and Extraction Technology of Isoflavones in Soy Sauce[J]. Jorunal of Huazhong Agricultural University,2000,19(6).

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