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Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk.
de Queirós, Lívia Dias; de Ávila, Amanda Rejane Alves; Botaro, Andressa Vianna; Chirotto, Danielle Branta Lopes; Macedo, Juliana Alves; Macedo, Gabriela Alves.
Afiliação
  • de Queirós LD; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, Campinas, SP, 13083-862, Brazil. ldqueiros@gmail.com.
  • de Ávila ARA; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, Campinas, SP, 13083-862, Brazil.
  • Botaro AV; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, Campinas, SP, 13083-862, Brazil.
  • Chirotto DBL; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, Campinas, SP, 13083-862, Brazil.
  • Macedo JA; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, Campinas, SP, 13083-862, Brazil.
  • Macedo GA; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, Campinas, SP, 13083-862, Brazil.
Appl Microbiol Biotechnol ; 104(23): 10019-10031, 2020 Dec.
Article em En | MEDLINE | ID: mdl-33136177
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Leite de Soja / Isoflavonas Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Leite de Soja / Isoflavonas Idioma: En Ano de publicação: 2020 Tipo de documento: Article