The expression of β-glucosidase during natto fermentation increased the active isoflavone content
Can Li, Tianyu Xu, Xing Wang Liu, Xiaohan Wang, Tao Xia
Topics & Concepts
IsoflavonesFlavonoidAglyconeFood scienceChemistryFermentationBacillus subtilisBiochemistryGlycosideBiologyBacteriaStereochemistryAntioxidantGeneticsBiopolymer Synthesis and ApplicationsProtein Hydrolysis and Bioactive PeptidesFood composition and properties