Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation;Composición de isoflavonas, contenido de polifenoles y actividad antioxidante de las semillas de soja durante fermentación de tempeh

CYTA - Journal of Food

Volumn 15, Issue 1, 2017, Pages 27-33

  Kuligowski, Maciej ^a   Pawłowska, Katarzyna ^a   Jasińska Kuligowska, Iwona ^b   Nowak, Jacek ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

Author keywords

antioxidative activity; fermentation; isoflavones; polyphenols; Soybean tempeh

Indexed keywords

FERMENTATION; FLAVONOIDS; STRAIN;

ANTI OXIDATIVE ACTIVITY; ANTIOXIDATIVE PROPERTY; FERMENTATION TIME; ISOFLAVONES; POLYPHENOLS; RHIZOPUS OLIGOSPORUS; SOYBEAN SEEDS; SOYBEAN TEMPEH;

ANTIOXIDANTS;

EID: 84978496227     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2016.1197316     Document Type: Article

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