Soybean isoflavone is a yellow brass type compound, which mainly exists in the leguminous plants.

主要存在于豆科植物中，大豆异黄酮是大豆生长钟形成的一类次级代谢产物。

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Signature foods: Sweet potatoes, rice, green leafy vegetables, green and yellow vegetables, soybean-based foods like tofu and soy sauce.

典型食材：红薯、大米、绿叶蔬菜、绿色和黄色蔬菜、豆腐和酱油一类的豆制品。

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Application of flavourzyme, acidic proteinase and glucoamylase of moldy bran in hydrolyzing yellow wine lees into very tasty soybean sauce is studied in this article.

本文研究了应用复合风味蛋白酶及麸曲酸性蛋白酶、麸曲糖化酶水解黄酒糟生产特鲜酱油的技术。

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