Effect of fermentation on the content of bioactive compounds in tofu-type products

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of fermentation on the content of bioactive compounds in tofu-type products
Authors
Keywords
Soybean, Fermented tofu, Isoflavones, Tocopherols, Phytosterols, Phospholipids
Journal
Journal of Functional Foods
Volume 27, Issue -, Pages 131-139
Publisher
Elsevier BV
Online
2016-09-20
DOI
10.1016/j.jff.2016.08.041

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.