Ripening temperature affects the content and distribution of isoflavones in sufu, a fermented soybean curd

International Journal of Food Science and Technology

Volumn 46, Issue 2, 2011, Pages 257-262

  Huang, Yung Hsin ^a   Lu, Ting Jang ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Enzyme ripened sufu; Isoflavone; Rice soybean koji; Ripening temperature

Indexed keywords

AGLYCONES; ASPERGILLUS ORYZAE; ISOFLAVONE; ISOFLAVONES; MALONYLGLUCOSIDE; RICE-SOYBEAN KOJI; RIPENING PERIODS; RIPENING TEMPERATURE; SOYBEAN KOJI;

ENZYMES;

ASPERGILLUS ORYZAE; GLYCINE MAX;

EID: 78651354265     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02479.x     Document Type: Article

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