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. 2023 Jul 15;12(14):2715. doi: 10.3390/foods12142715

Figure 3.

Figure 3

Isoflavone content distribution diagram in different fermented soymilk. (A) Daidzin. (B) Genistin. (C) Glycitin. (D) Daidzein. (E) Glycitein. (F) Genistein. a–c: Means within three samples with different superscripts were significantly different (p < 0.05).