β-GLUCOSIDASE FROM Monascus purpureus APPLIED IN DEFATTED SOY FLOUR CONVERTS GLYCOSYLATED ISOFLAVONES INTO AGLYCONES
Bioquímica e Biotecnologia de Alimentos (BB)
vol. 2, 2015 -
35191
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slaca-2017
ULTRASOUND PARAMETERS INFLUENCE ENDOGENOUS β-GLUCOSIDASE ACTIVITY AND ISOFLAVONE CONTENTS OF SOAKED SOYBEAN
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PHOTOPERIOD, TEMPERATURE AND TIME OF SOYBEAN GERMINATION INFLUENCE THE ACTIVITY OF ENDOGENOUS α-GALACTOSIDASE AND THE SUGAR CONTENT
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slaca-2017
INTENSITY AND ULTRASOUND TIME EXPOSURE INCREASE EXTRACTION OF SOLUBLE ISOFLAVONES AND SUGARS IN SOYMILK
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SONICATION AND VORTEXING EXTRACTION OF SOY ISOFLAVONES
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IUFoST
FERMENTATION OF DEFATTED SOYBEAN FLOUR WITH MONASCUS PURPUREUS AS A BIOPROCESS TO ENHANCE AGLYCONE ISOFLAVONES CONTENT
