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Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

Yin‐Zi Piao, Jong‐Bang Eun

2020Journal of Food Science and Technology35 citationsDOIOpen Access PDF

Topics & Concepts

AglyconeChemistryFermentationFood scienceIsoflavonesFlavonoidAntioxidantDaidzinBioavailabilityRaw materialBrowningPolyphenolBiochemistryDaidzeinGlycosideOrganic chemistryBiologyGenisteinEndocrinologyBioinformaticsPhytoestrogen effects and researchFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides
Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang) | Litcius