Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 1247-1253

  Wang, Li jun ^a   Yin, Li jun ^a   Li, Dong ^a   Zou, Lei ^a   Saito, Masayoshi ^b   Tatsumi, Eizo ^b   Li, Li te ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Douchi; Isoflavone; NaCl; Glucosidase

Indexed keywords

BETA GLUCOSIDASE; GLUCOSIDE; ISOFLAVONE; SODIUM CHLORIDE;

ARTICLE; CHINA; FERMENTATION; ISOMER;

GLYCINE MAX;

EID: 33748770334     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.029     Document Type: Article

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