Isoflavones biotransformation and flavor improvement of soymilk fermented by selected lactic acid bacteria and dynamic in vitro protein digestion behavior
Honghong Liu, Xinwen Zhang, Zhitong Zhou, Cong Yang, Jian Chen, Xiao Liu, Xiao Liu
Topics & Concepts
IsoflavonesChemistryFood scienceFermentationFlavorLactic acidBiotransformationIn vitroBacteriaDigestion (alchemy)BiochemistryChromatographyBiologyEnzymeGeneticsPhytoestrogen effects and researchProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods