Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)-Reference-Cited by-同舟云学术

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Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

Published:2015-01-13 Issue:2 Volume:66 Page:203-209
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

María Landete José¹,Hernández Teresa²,Robredo Sergio²,Dueñas Montserrat³,de las Rivas Blanca²,Estrella Isabel²,Muñoz Rosario²

Affiliation:

1. Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación Agraria y Tecnología de Alimentos (INIA), Madrid, Spain,

2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain, and

3. Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.3109/09637486.2014.986068

Reference28 articles.

1. Enzymatic hydrolysis of soybean protein using lactic acid bacteria

2. Changes in phenolic compounds in lentils (Lens culinaris) during germination and fermentation

3. Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean usingRhizopus oligosporus

4. Isoflavone Transformation during Soybean Koji Preparation and Subsequent Miso Fermentation Supplemented with Ethanol and NaCl

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