Antioxidative isoflavones from fermented Thai soybean

Sasikhan Toso

dc.contributor.author	Sasikhan Toso
dc.date.accessioned	2025-04-27T09:13:21Z
dc.date.available	2025-04-27T09:13:21Z
dc.date.issued	2007
dc.identifier.uri	http://mfuir.mfu.ac.th:80/xmlui/handle/123456789/468
dc.description	Thesis (M.Sc.) -- Applied Chemistry, School of Science. Mae Fah Luang University, 2007	en_US
dc.language.iso	en	en_US
dc.publisher	Mae Fah Luang University, The Learning Resources and Educational Media Centre	en_US
dc.subject	Antioxidants	en_US
dc.subject	Soybean	en_US
dc.subject	Fermentation	en_US
dc.subject	Isoflavones	en_US
dc.title	Antioxidative isoflavones from fermented Thai soybean	en_US
dc.type	Thesis	en_US