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Isoflavone composition of germinated soybeans after freeze–thaw

We studied the effect of freeze–thaw on isoflavone composition in germinated soybeans, particularly the conversion of aglycones, the isoflavone monomers with high biological activity. Germinated soybeans were frozen at −20 °C, −80 °C, and −196 °C respectively, and then the frozen samples (-20 °C) we...

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Detalles Bibliográficos
Autores principales:	Ji, Wenmin, Yang, Tianbao, Song, Qijian, Ma, Meng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743152/ https://www.ncbi.nlm.nih.gov/pubmed/36519094 http://dx.doi.org/10.1016/j.fochx.2022.100493

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