Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties
Chung Eun Hwang, Su Cheol Kim, Du Hyun Kim, Hee Yul Lee, Hyun Kwon Suh, Kye Man Cho, Jin Hwan Lee
Topics & Concepts
ChemistryDaidzeinFood scienceABTSGlyciteinAntioxidantDPPHFermentationDaidzinAglyconeIsoflavonesGenisteinLinoleic acidConjugated linoleic acidLipaseGenistinBiochemistryEnzymeFatty acidBiologyOrganic chemistryGlycosideEndocrinologyPhytoestrogen effects and researchProtein Hydrolysis and Bioactive PeptidesFood composition and properties