Germinated and Lactic Fermented Soybean Seeds, a Natural Alternative for Healthy Bones. A Scientific Approach
Combining the consumers interests in healthy eating with technology evolution, scientists can increase the food nutritional value by biotechnology. Soybean minerals have lower bioavailability due to phytates, which are hydrolysed by activated phytase during germination. The purpose of this paper is...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2018-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/12980 |