Germination time and in vitro gastrointestinal digestion impact on the isoflavone bioaccessibility and antioxidant capacities of soybean sprouts

作者：Feng-Yi Lu, Yanxia Wang, Siqi Wu, Wuyang Huang, Hongliang Yao, Suyan Wang, Xin‐Chi Shi, Pedro Laborda, Daniela D. Herrera‐Balandrano · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140517 · 被引用次数：14 · 研究领域：Phytoestrogen effects and research、Food composition and properties、Microbial Metabolites in Food Biotechnology