Determination of 14 Isoflavone Isomers in Natto by UPLC-ESI-MS/MS and Antioxidation and Antiglycation Profiles

Natto is a famous traditional fermented food, but the influence of the fermentation process on the content and composition of soybean isoflavones and nutritional value is still unclear. In the present study, the variation in soybean isoflavones during fermentation by Bacillus subtilis natto was reve...

Descripción completa

Detalles Bibliográficos
Autores principales: Xiang, Aoli, Wang, Jingyi, Xie, Bijun, Hu, Kai, Chen, Mengting, Sun, Zhida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332870/
https://www.ncbi.nlm.nih.gov/pubmed/35892813
http://dx.doi.org/10.3390/foods11152229

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332870/
https://www.ncbi.nlm.nih.gov/pubmed/35892813
http://dx.doi.org/10.3390/foods11152229

Ejemplares similares