Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour

作者：Songlin Li, Ziyi Jin, Dianjie Hu, Wenwen Yang, Yongyong Yan, Xiaobao Nie, Jing Lin, Qingyu Zhang, Gai Di, Yuxiang Ji, Xiaoming Chen · 发表于：LWT · 年份：2020 · DOI：10.1016/j.lwt.2020.109264 · 被引用次数：124 · 研究领域：Phytoestrogen effects and research、Food composition and properties、Probiotics and Fermented Foods