Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Polish Journal of Food and Nutrition Sciences

Volumn 62, Issue 4, 2012, Pages 241-250

  Dueñas, Montserrat ^a   Hernández, Teresa ^b   Robredo, Sergio ^b   Lamparski, Grzegorz ^c   Estrella, Isabel ^b   Muñoz, Rosario ^b  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Fermentation; Flavonoids; Isoflavones; Phenolic acids; Soybean

Indexed keywords

EID: 84867729848     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: 10.2478/v10222-012-0060-x     Document Type: Article

References (40)

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