Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion
Dian Widya Ningtyas, Subrota Hati, Sangeeta Prakash
Topics & Concepts
DaidzeinGenisteinIsoflavonesBioconversionChemistryFood scienceDigestion (alchemy)FermentationSOY ISOFLAVONESIn vitroBioavailabilityBiochanin AChromatographyBiochemistryBiologyEndocrinologyPharmacologyPhytoestrogen effects and researchFood composition and propertiesMicrobial Metabolites in Food Biotechnology