Transformation of isoflavones during sufu (a traditional Chinese fermented soybean curd) production by fermentation with Mucor flavus at low temperature

International Journal of Food Properties

Volumn 14, Issue 3, 2011, Pages 629-639

  Cheng, Yong Qiang ^a   Zhu, Yun Ping ^a   Hu, Qing ^a   Li, Li Te ^a   Saito, Masayoshi ^b   Zhang, Shi Xiang ^a   Yin, Li Jun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

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

Author keywords

glucosidase; Aglycone; Glucoside; Isoflavone; Sufu

Indexed keywords

AGLYCONE; GLUCOSIDASE; GLUCOSIDE; ISOFLAVONE; SUFU;

CARBOHYDRATES; FERMENTATION; ISOMERS; SODIUM CHLORIDE;

LOW TEMPERATURE PRODUCTION;

GLYCINE MAX; MUCOR;

EID: 79953112865     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903312486     Document Type: Article

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