The content of isoflavones can be greatly reduced by aqUeous processing, and the form can be altered by heat treatment and by enzyme reactions during fermentation, but the isoflavones remain.
水洗加工可大大降低异黄酮的含量，而热处理和发酵只会改变异黄酮的存在形式，不会改变异黄酮的总量。
The content of isoflavones can be greatly reduced by aqUeous processing, and the form can be altered by heat treatment and by enzyme reactions during fermentation, but the isoflavones remain.
水洗加工可大大降低异黄酮的含量，而热处理和发酵只会改变异黄酮的存在形式，不会改变异黄酮的总量。
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