Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits
Yali Qiao, Kenan Zhang, Zongcai Zhang, Chao Zhang, Yan V. Sun, Zhen Feng
Topics & Concepts
FermentationFermentation in food processingIsoflavonesFood scienceChemistryFunctional foodDaidzeinAntioxidantBiochemistryGenisteinLactic acidBiologyBacteriaGeneticsEndocrinologyProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsPhytoestrogen effects and research