Changes in some components of soymilk during fermentation with the basidiomycete Ganoderma lucidum

Food Chemistry

Volumn 112, Issue 1, 2009, Pages 1-5

  Yang, Hailong ^a   Zhang, Liang ^b  

^a WENZHOU UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

B vitamin; Ganoderma lucidum; Isoflavone; Soymilk; Sugars

Indexed keywords

AGLYCONE; AMINO ACID; GENISTEIN; ISOFLAVONE; NICOTINIC ACID; OLIGOSACCHARIDE; POLYSACCHARIDE; RAFFINOSE; RIBOFLAVIN; STACHYOSE; SUGAR; THIAMINE; VITAMIN B GROUP;

ARTICLE; BASIDIOMYCETES; FERMENTATION; FOOD ANALYSIS; FOOD PROCESSING; GANODERMA LUCIDUM; HYDROLYSIS; PROTEIN ANALYSIS; SOYBEAN MILK;

GANODERMA LUCIDUM;

EID: 47749143966     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.024     Document Type: Article

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