Effect of acetic acid treatment on isoflavones and carbohydrates in pickled soybean-Reference-Cited by-同舟云学术

Effect of acetic acid treatment on isoflavones and carbohydrates in pickled soybean

Published:2016-03 Issue: Volume:81 Page:58-65
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kim Seung-Hyun^ORCID,Yang Ye-Seul,Chung Ill-Min

Funder

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Effect of soybean oligosaccharides on blood lipid, glucose levels and antioxidant enzymes activity in high fat rats;Chen;Food Chemistry,2010

4. Influence of heat treatment and grain germination on the isoflavone profile of soy milk;Chiarello;Journal of Food Biochemistry,2006

5. Changes in isoflavone composition of soya seeds, soya curd and soya paste at different processing conditions;Chung;Journal of Food and Nutrition Research,2012

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