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Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits.
Qiao, Yali; Zhang, Kenan; Zhang, Zongcai; Zhang, Chao; Sun, Yan; Feng, Zhen.
Afiliación
  • Qiao Y; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China.
  • Zhang K; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China.
  • Zhang Z; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China.
  • Zhang C; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China.
  • Sun Y; Heilongjiang Tobacco Industry Co., Ltd. Harbin Cigarette Factory, Harbin 150027, China.
  • Feng Z; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China. Electronic address: neau
Food Res Int ; 158: 111575, 2022 08.
Article en En | MEDLINE | ID: mdl-35840260
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos Fermentados / Isoflavonas Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
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Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos Fermentados / Isoflavonas Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article País de afiliación: China