Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour

Author:

Li Songlin,Jin Ziyi,Hu Dianjie,Yang Wenwen,Yan Yongyong,Nie Xiaobao,Lin Jing,Zhang Qingyu,Gai Di,Ji Yuxiang,Chen Xiaoming

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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2. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

3. Potential use of soy-bean flour (Glycine max);Adelakun,2013

4. Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains;Antognoni;Food Chemistry,2019

5. Official methods of analysis;AOAC,2007

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