Work

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

Year: 2018

Type: article

Source: Cereal Chemistry

DOI: 10.1002/cche.10116

Authors: Binle Zhang, Zixuan Yang, Weining Huang, Jacob Ojobi Omedi, Feng Wang, Qibo Zou, Jianxin Zheng

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology, South China University of Technology

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Natural Science Foundation of China

Awards: G2030603131, G7349105662

OpenAlex ID: W2900032697

FWCI: 2.166

Cites: 56

Cited by: 26

Related to: 10