Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties

著录项

• 来源
  《Cereal Chemistry》 |2019年第1期|共13页
• 作者

  Binle Zhang; Zixuan Yang; Weining Huang; Jacob Ojobi Omedi; Feng Wang; Qibo Zou; Jianxin Zheng;

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• 作者单位

  Jiangnan University State Key Laboratory of Food Science and Technology the Laboratory of Baking and Fermentation Science Cereals/Sourdough and Ingredient Functionality Research;

  Jiangnan University State Key Laboratory of Food Science and Technology the Laboratory of Baking and Fermentation Science Cereals/Sourdough and Ingredient Functionality Research;

  Jiangnan University State Key Laboratory of Food Science and Technology the Laboratory of Baking and Fermentation Science Cereals/Sourdough and Ingredient Functionality Research;

  Jiangnan University State Key Laboratory of Food Science and Technology the Laboratory of Baking and Fermentation Science Cereals/Sourdough and Ingredient Functionality Research;

  MagiBake International Inc;

  MagiBake International Inc;

  South China University of Technology Institute of Food and Bioengineering;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 农业化学;
• 关键词

  aglycone; bread; lactic acid bacteria; sourdough; soybean isoflavone;

  机译：糖苷酮;面包;乳酸菌;酵母;大豆异黄酮;