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Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)
Changes in physicochemical properties, isoflavone composition, antioxidant activities, and microbial count of cheonggukjang during the manufacturing process were investigated. During fermentation, isoflavone glucosides are converted to isoflavone aglycones. After fermentation, the increased isoflavo...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230114/ https://ncbi.nlm.nih.gov/pubmed/32431345 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04255-2 |
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