Optimizing Time and Temperature of Enzymatic Conversion of Isoflavone Glucosides to Aglycones in Soy Germ Flour-Reference-Cited by-同舟云学术

Optimizing Time and Temperature of Enzymatic Conversion of Isoflavone Glucosides to Aglycones in Soy Germ Flour

Author:

Tipkanon Sriwiang¹,Chompreeda Penkwan¹²,Haruthaithanasan Vichai¹,Suwonsichon Thongchai¹,Prinyawiwatkul Witoon³,Xu Zhimin³

Affiliation:

1. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand

2. Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Bangkok 10900, Thailand

3. Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference23 articles.

2. Liu, K.Soybean: Chemistry, Technology, and Utilization;Aspen Publishers:Gaithersburg, MD, 1997; pp3−5.

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