Changes in some nutritional components of soymilk during fermentation by the culinary and medicinal mushroom Grifola frondosa

LWT

Volumn 62, Issue 1, 2015, Pages 468-473

  Yang, Hailong ^a   Zhang, Liang ^b   Xiao, Gongnian ^c   Feng, Jiabin ^a   Zhou, Huabin ^a   Huang, Furu ^a  

^a WENZHOU UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Grifola frondosa; Isoflavone; Raffinose; Soymilk; Stachyose

Indexed keywords

AMINO ACIDS; FLAVONOIDS; PROTEINS; VITAMINS;

GRIFOLA FRONDOSA; ISOFLAVONES; RAFFINOSE; SOY MILK; STACHYOSE;

FERMENTATION;

BASIDIOMYCOTA; GRIFOLA FRONDOSA;

EID: 84924126966     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.027     Document Type: Article

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