Cargando…
Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.)
This study analyzed the effect of ultrasound treatment (up to 9 min, 20 kHz, 130 W) on the volatile compounds, total polyphenols, total flavonoids, and isoflavones (daidzein, genistein, daidzin, genistin, and glycitin) in soymilk processed with microwave-roasted (700 W for 270 s) black soybean (Glyc...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10495658/ https://www.ncbi.nlm.nih.gov/pubmed/37683416 http://dx.doi.org/10.1016/j.ultsonch.2023.106579 |