6''-O-Acetylglycitin, a acetyl glucoside, is one of the isoflavone isomer in soybeans, shows various extents of content reduction dependent on storage temperature, packaging condition, and its isoflavone isomer kind[1].
[1]. Huang RY, et al. Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions. J Agric Food Chem. 2009 Mar 11;57(5):1927-32.
















