Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases
S. K. Dwivedi, Vineet Singh, Kritika Sharma, Amani Sliti, Mamta Baunthiyal, Jae‐Ho Shin
Topics & Concepts
IsoflavonesFood scienceGenistinDaidzinDaidzeinFermentationGenisteinFermentation in food processingObesityFunctional foodLactobacillusChemistryBiologyBiochemistryBacteriaLactic acidEndocrinologyGeneticsPhytoestrogen effects and researchProtein Hydrolysis and Bioactive PeptidesTea Polyphenols and Effects