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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...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | 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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