Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of <i>Tricholoma matsutake</i>

Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of <i>Tricholoma matsutake</i>

We studied the changes induced in pH, acidity, brix, reducing sugar, soluble protein, nutritional components, primary metabolites, and antioxidant activities of isoflavone-enriched soybean leaf during the different stages involved in <i>Tricholoma matsutake</i> mycelia fermenting. We fou...

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Bibliographic Details
Main Authors: Du-Yong Cho, Hee-Yul Lee, Jong-Bin Jeong, Ji-Ho Lee, Ga-Young Lee, Mu-Yeon Jang, Jin-Hwan Lee, Ji-Hyun Lee, Md. Azizul Haque, Kye-Man Cho
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Fermentation
Subjects:
isoflavone-enriched soybean leaf
<i>tricholoma matsutake</i>
food processing
antioxidant
metabolites
Online Access:https://www.mdpi.com/2311-5637/9/7/677

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https://www.mdpi.com/2311-5637/9/7/677

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