slaca-2017

ULTRASOUND PARAMETERS INFLUENCE ENDOGENOUS β-GLUCOSIDASE ACTIVITY AND ISOFLAVONE CONTENTS OF SOAKED SOYBEAN

slaca-2017

PHOTOPERIOD, TEMPERATURE AND TIME OF SOYBEAN GERMINATION INFLUENCE THE ACTIVITY OF ENDOGENOUS α-GALACTOSIDASE AND THE SUGAR CONTENT

slaca-2017

INTENSITY AND ULTRASOUND TIME EXPOSURE INCREASE EXTRACTION OF SOLUBLE ISOFLAVONES AND SUGARS IN SOYMILK

slaca-2015

β-GLUCOSIDASE FROM Monascus purpureus APPLIED IN DEFATTED SOY FLOUR CONVERTS GLYCOSYLATED ISOFLAVONES INTO AGLYCONES

slaca-2013

TIME OF FERMENTATION OF DEFATTED SOY FLOUR TO CONVERSION OF GLYCOSIDIC ISOFLAVONES INTO AGLYCONES