Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing
Isoflavone-enriched soybean leaves (IESLs) were processed for drying, steaming, and fermentation, and bioactive compounds and biological activities were analyzed. During food processing, the content of fatty acids, water-soluble vitamins, total phenolics, total flavonoids, and isoflavone-aglycones i...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008873 |