Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice
Author:
Affiliation:
1. Research Group of Metabolic MechanismKorea Food Research Institute Seongnam Republic of Korea
2. Department of Food BiotechnologyKorea University of Science and Technology Seongnam Republic of Korea
Funder
Korea Food Research Institute
Publisher
Wiley
Subject
Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.201700322
Reference40 articles.
1. Protein Digestibility-Corrected Amino Acid Scores (PDCAAS) for Soy Protein Isolates and Concentrate: Criteria for Evaluation
2. Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature
3. Cheonggukjang, a soybean paste fermented with B. licheniformis-67 prevents weight gain and improves glycemic control in high fat diet induced obese mice
4. Antioxidant and Neuroprotective Effects of Doenjang Prepared with Rhizopus, Pichia, and Bacillus
5. The Antiosteoporotic Effects of Cheonggukjang Containing Vitamin K2 (Menaquinone-7) in Ovariectomized Rats
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