Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties-Reference-Cited by-同舟云学术

Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties

Published:2021-03 Issue: Volume:340 Page:128199
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hwang Chung Eun,Kim Su Cheol,Kim Du Hyun,Lee Hee Yul,Suh Hyun Kwon,Cho Kye Man^ORCID,Lee Jin Hwan^ORCID

Funder

National Research Foundation

Ministry of Education

Ministry of Science & ICT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe;Ahmed Bekhit;Food Chemistry,2015

4. Soybean isoflavones improve cardiovascular risk factors without affecting the reproductive system of peripubertal rhesus monkeys;Antony;Journal of Nutrition,1996

5. Changes in phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90;Cho;Journal of Food Composition and Analysis,2011

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