1 이영은, "한방식품재료학" (주)교문사 42-44, 2003
2 정동효, "대두이소플라본" 신일상사 3-4, 2005
3 Esaki H., "Utility of isoflavone preparations from soy sauce cake as antioxidant materials" 51 (51): 47-53, 2004
4 Izumi T., "Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans" 130 (130): 1695-1699, 2000
5 Fukutake M., "Quantification of genistein and genistin in soybeans and soybean products" 34 (34): 457-461, 1996
6 Park KB., "Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract" 98 (98): 1675-1679, 2007
7 Adlercreutz H., "Phytoestrogens: Epiemiology and a possible role in cancer protection" 103 (103): 103-112, 1995
8 Kim JH., "Overproduction and secretion of β-glucosidase in Bacillus subtilis" 8 (8): 141-145, 1998
9 AOAC, "Official methods analysis of the association of official analytical chemists 15th ed." The association of official analytical chemists Inc. 1990
10 Yu JH., "Lactic acid fermentation in soymilk by single and mixed cultures of lactobacillus casei and kluyveromyces fragilis" 20 (20): 518-525, 1988
1 이영은, "한방식품재료학" (주)교문사 42-44, 2003
2 정동효, "대두이소플라본" 신일상사 3-4, 2005
3 Esaki H., "Utility of isoflavone preparations from soy sauce cake as antioxidant materials" 51 (51): 47-53, 2004
4 Izumi T., "Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans" 130 (130): 1695-1699, 2000
5 Fukutake M., "Quantification of genistein and genistin in soybeans and soybean products" 34 (34): 457-461, 1996
6 Park KB., "Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract" 98 (98): 1675-1679, 2007
7 Adlercreutz H., "Phytoestrogens: Epiemiology and a possible role in cancer protection" 103 (103): 103-112, 1995
8 Kim JH., "Overproduction and secretion of β-glucosidase in Bacillus subtilis" 8 (8): 141-145, 1998
9 AOAC, "Official methods analysis of the association of official analytical chemists 15th ed." The association of official analytical chemists Inc. 1990
10 Yu JH., "Lactic acid fermentation in soymilk by single and mixed cultures of lactobacillus casei and kluyveromyces fragilis" 20 (20): 518-525, 1988
11 Wang HJ., "Isoflavone content in commercial soybean foods" 42 (42): 1666-1673, 1994
12 Choi YB., "Hydrolysis of β-glucosidic bonds of isoflavone conjugates in the lactic acid fermentation of soy milk" 31 (31): 189-195, 1999
13 Peterson G., "Genistein inhibition of the growth of human breast cancer cells: Independence from estrogen receptors and the multi-drug resistance gene" 179 (179): 661-667, 1991
14 Shimakawa Y., "Evaluation of bifidobacterium breve strain Yakult-fermented soymilk sa a probiotic food" 81 (81): 131-136, 2003
15 Clarkson TB., "Estrogenic soybean isoflavones and chronic disease risks and benefits" 6 (6): 11-16, 1995
16 Tsangalis D., "Enzymic transformation of isoflavone phytoestrogens in soymilk by β-glucosidase producing bifidobacteria" 67 (67): 3104-3113, 2002
17 Anthony MS., "Effects of soy isoflavones on atherosclerosis: potential mechanism1-3" 68 (68): 1390-1393, 1998
18 Setchell KDR., "Dietary isoflavones: biological effects and relevance to human health" 129 (129): 758-767, 1999
19 Xu X., "Daidzein is a more biovailable soymilk isoflavone than is genistein in adult woman" 124 (124): 825-832, 1994
20 Shigemitsu K., "A new isoflavone glycoside in soybean seed (glycine max merrill), glycitein 7-Ο-β-D-(6΄΄-Ο-acetyl)-glucopyranoside" 55 (55): 859-560, 1991