Isoflavone composition of germinated soybeans after freeze–thaw
We studied the effect of freeze–thaw on isoflavone composition in germinated soybeans, particularly the conversion of aglycones, the isoflavone monomers with high biological activity. Germinated soybeans were frozen at −20 °C, −80 °C, and −196 °C respectively, and then the frozen samples (-20 °C) we...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002917 |