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Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

Article ID Journal Published Year Pages File Type
8891385 LWT - Food Science and Technology 2018 30 Pages PDF
Keywords
IsoflavonesSoybean residueSolid state fermentationBiotransformationFunctional food
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality
Authors
Vidiany A. Queiroz Santos, Camila G. Nascimento, Carla A.P. Schmidt, Daniel Mantovani, Robert F.H. Dekker, Mário Antônio A. da Cunha,
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Journal
LWT - Food Science and Technology
Journal: LWT - Food Science and Technology
Related Categories
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