2010•Unpublished venueRequires access

Production of non-genetically modified food-use soybeans with high functional properties using soybean- and wild soybean-natural variants with different composition of seed saponin components.

Chigen Tsukamoto, Nana Tatsuzaki, Ippei Tayama, H. Sasama, Yoshitake Takada, Shintaro Kato, A. Kikuchi, Masuhiro Ishimoto, Kazuya Kitamura

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Key concepts: Saponin, Composition (language), Biology, Natural food, Agronomy, Food science, Biotechnology, Medicine

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Production of non-genetically modified food-use soybeans with high functional properties using soybean- and wild soybean-natural variants with different composition of seed saponin components. — Research Paper | ScholarLens