glycitein and Food-Hypersensitivity

glycitein has been researched along with Food-Hypersensitivity* in 1 studies

Other Studies

1 other study(ies) available for glycitein and Food-Hypersensitivity

Article	Year
Molecules (Basel, Switzerland), 2020, May-18, Volume: 25, Issue:10 Soybean (Glycine max L.) is a good source of natural antioxidants and commonly consumed as fermented products such as cheonggukjang, miso, tempeh, and sufu in Asian countries. The aim of the current study was to examine the influence of novel endophytic bacterial strain, Topics: Amino Acids; Antioxidants; Bacillus amyloliquefaciens; Fermentation; Food Hypersensitivity; Genistein; Glycine max; Isoflavones; Nutritive Value; Phenols	2020

Article

Year

Molecules (Basel, Switzerland), 2020, May-18, Volume: 25, Issue:10

Soybean (Glycine max L.) is a good source of natural antioxidants and commonly consumed as fermented products such as cheonggukjang, miso, tempeh, and sufu in Asian countries. The aim of the current study was to examine the influence of novel endophytic bacterial strain,

Topics: Amino Acids; Antioxidants; Bacillus amyloliquefaciens; Fermentation; Food Hypersensitivity; Genistein; Glycine max; Isoflavones; Nutritive Value; Phenols

2020