Isoflavone Changes in Immature and Mature Soybeans by Thermal Processing

The isoflavone changes occurring in mature soybeans during food processing have been well studied, but less information is available on the changes in immature soybeans during thermal processing. This study aimed to determine the effect of thermal processing by dry- or wet-heating on the changes in...

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Hlavní autoři:	Shanshan Qu, Soon Jae Kwon, Shucheng Duan, You Jin Lim, Seok Hyun Eom
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-12-01
Edice:	Molecules
Témata:	isoflavone conversion thermal process immature seeds mature seeds internal water content
On-line přístup:	https://www.mdpi.com/1420-3049/26/24/7471
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