Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer

Published 2016 View Full Article

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Title
Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer
Authors
Keywords
black soy milk, cellulose bead, enzyme immobilization, isoflavone deglycosylation, sol–gel, β, -glucosidase
Journal
JOURNAL OF FOOD AND DRUG ANALYSIS
Volume 24, Issue 4, Pages 788-795
Publisher
Elsevier BV
Online
2016-06-07
DOI
10.1016/j.jfda.2016.03.007

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