Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing

International Journal of Food Science and Technology

Volumn 51, Issue 7, 2016, Pages 1721-1730

  Cai, Ruo Chun ^a   Li, Li ^a   Yang, Mei ^b   Cheung, Hon Yeung ^b   Fu, Liang ^c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b CITY UNIVERSITY OF HONG KONG   (Hong Kong)

^c JINAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; fermentation; isoflavones; ripening; soya bean peptides; sufu

Indexed keywords

FERMENTATION; FLAVONOIDS; FREE RADICALS; MANUFACTURE; PEPTIDES; WATERWORKS;

ANTI-OXIDANT ACTIVITIES; ISOFLAVONES; RIPENING; SOYA BEANS; SUFU;

ANTIOXIDANTS;

EID: 84971476737     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13149     Document Type: Article

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