Effects of Eurotium Cristatum on soybean (Glycine max L.) polyphenols and the inhibitory ability of soybean polyphenols on acetylcholinesterase under different conditions
Most phenolic compounds in beans exist in complex, insoluble binding forms that bind to cell wall components via ether, ester, or glucoside bonds. In the process of solid-state fermentation, Eurotium Cristatum can produce many hydrolase enzymes, such as α-amylase, pectinase, cellulase and β-glucosid...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
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Elsevier
2024-10-01
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| Serier: | Food Chemistry: X |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S2590157524004139 |
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