Isoflavone content and antioxidant activity of Thai fermented soybean and its capsule formulation

• المؤلفون الرئيسيون: Chaiyavat Chaiyasut, Thapana Kumar, Pramote Tipduangta, Wandee Rungseevijitprapa
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77954836277&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/50456
• المؤسسة: Chiang Mai University

Soybeans (Glycine max) are usually eaten as processed foods. Fermented soybeans are among the most popular of these processed foods. The aim of this study was to determine the effect of fermentation duration on isoflavone content and antioxidant activity of fermented soybeans. Capsule formulation of...