Nagoya Research Institute, Aichi 4701131, Japan;
National Fisheries University, Yamaguchi 7596595, Japan;
Yamagata University, Yamagata 9978555, Japan;
Soy; Sauce; Cake; Food; Processing; Waste; Utilization; Antioxidative; Activity; Scavenging; Activity; Antihypertensive; Activity;