β-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk
Subrota Hati, Dian Widya Ningtyas, Jassimran Kaur Khanuja, Sangeeta Prakash
Topics & Concepts
DaidzeinChemistryFood scienceGenisteinIsoflavonesAglyconeFermentationLactic acidSkimmed milkBiotransformationBacteriaEnzymeBiochemistryGlycosideBiologyOrganic chemistryEndocrinologyGeneticsPhytoestrogen effects and researchFood composition and propertiesProtein Hydrolysis and Bioactive Peptides