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Production of O-desmethylangolensin, tetrahydrodaidzein, 6’-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strains

Ángela Peirotén, Pilar Gaya, Inmaculada Álvarez, José María Landete

2020Food Chemistry32 citationsDOIOpen Access PDF

Topics & Concepts

DaidzeinGlyciteinIsoflavonesFood scienceGenisteinFermentationLactic acidChemistryBacteriaBifidobacteriumBiotransformationBiochemistryLactobacillusBiologyEnzymeGeneticsEndocrinologyPhytoestrogen effects and researchDigestive system and related healthDiet, Metabolism, and Disease
Production of O-desmethylangolensin, tetrahydrodaidzein, 6’-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strains | Litcius