A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity
This study investigated the effects of domestic cooking process on the variations of soybean isoflavones, aiming at understanding the conversion of β-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity. It was found that β-glucosides isoflavones was sig...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2019-06-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019300333 |