Isoflavone content and antioxidative activity of sufu prepared with Taiwanese manufacture process
碩士 === 國立臺灣大學 === 食品科技研究所 === 96 === In the present study, sufu was fermented at 37oC with Taiwanese manufacture process. Changes of isoflavone content, distribution profiles and β-glucosidase activity were investigated during fermentation. The antioxidative activity, including DPPH radical-scavengi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/01148218456502022317 |