Production of O-desmethylangolensin, tetrahydrodaidzein, 6’-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strains-Reference-Cited by-同舟云学术

Production of O-desmethylangolensin, tetrahydrodaidzein, 6’-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strains

Published:2020-07 Issue: Volume:318 Page:126521
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Peirotén Ángela,Gaya Pilar,Álvarez Inmaculada,Mª Landete José

Funder

Ministry of Science, Innovation and Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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