During processing of soymilk, an increase of concentration for glucosides
(daidzin, glycitin and genistin) and acetylgenistin was shown, whereas malonylglucosides (malonyldaidzin, malonylglycitin and
malonylgenistin) exhibited a decreased tendency and the aglycones did not show significant change. Also, no acetyldaidzin and
acetylglycitin were detected.