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R. Y. Y. Chiou and S. L. Cheng, “Isoflavone Transformation during Soybean Koji Preparation and Subsequent Miso Fermentation Supplemented with Ethanol and NaCl,” Journal of Agriculture and Food Chemistry, Vol. 49, No. 8, 2001, pp. 3656-3660. doi:10.1021/jf001524l

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