Effect of storage and heat treatment on the levels of bioactive flavonoids produced in fermented soy beverages-Reference-Cited by-同舟云学术

Effect of storage and heat treatment on the levels of bioactive flavonoids produced in fermented soy beverages

Published:2022-01 Issue: Volume:154 Page:112872
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ruiz de la Bastida Ana^ORCID,Peirotén Ángela^ORCID,Langa Susana^ORCID,Curiel José Antonio^ORCID,Arqués Juan Luis,Landete José María^ORCID

Funder

Ministerio de Ciencia e Innovación

INIA

Ministerio de Ciencia, Innovación y Universidades

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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3. The evaluation of the effect of synthetic flavonoids on growth of pathogenic and probiotic bacteria;Boubakeur;Journal of Chemical and Pharmaceutical Research,2015

4. Bacterial species involved in the conversion of dietary flavonoids in the human gut;Braune;Gut Microbes,2016

5. Enrichment of two isoflavone aglycones in black soymilk by using spent coffee grounds as an immobiliser for β-glucosidase;Chen;Food Chemistry,2013

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