Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour
Songlin Li, Ziyi Jin, Dianjie Hu, Wenwen Yang, Yongyong Yan, Xiaobao Nie, Jing Lin, Qingyu Zhang, Gai Di, Yuxiang Ji, Xiaoming Chen
Topics & Concepts
Food scienceDaidzeinChemistryLactobacillus caseiFermentationIsoflavonesAntioxidantDPPHGenisteinBiochemistryBiologyEndocrinologyPhytoestrogen effects and researchFood composition and propertiesProbiotics and Fermented Foods