Hydrolysis of Isoflavones and Consumption of Oligosaccharides during Lactic Acid Fermentation of Soybean Milk-Reference-Cited by-同舟云学术

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Hydrolysis of Isoflavones and Consumption of Oligosaccharides during Lactic Acid Fermentation of Soybean Milk

Published:2004 Issue:4 Volume:38 Page:259-265
ISSN:0021-3551
Container-title:Japan Agricultural Research Quarterly: JARQ
language:en
Short-container-title:JARQ

Author:

BORDIGNON Jose Renato,NAKAHARA Kazuhiko,YOSHIHASHI Tadashi,NIKKUNI Sayuki

Publisher

Japan International Research Center for Agricultural Sciences

Subject

Agronomy and Crop Science,Animal Science and Zoology,Ecology,Biotechnology

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures;Frontiers in Microbiology;2023-08-25

2. Bioactivities and production of antihypertensive peptides during fermentation of soy milk by lactic cultures;REV RES MED MICROBIO;2023

3. The effect of suweg (Amorphophallus paeoniifolius) flour and incubation temperature on characteristics of yogurt with the addition of Bifidobacterium bifidum as probiotic;Materials Today: Proceedings;2022

4. Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics;Microorganisms;2021-12-31

5. Bacterial and Fungal Microbiota Associated with the Ensiling of Wet Soybean Curd Residue under Prompt and Delayed Sealing Conditions;Microorganisms;2020-09-01

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