Open AccessAn Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation
Author(s) -
Xue Zhang,
Shuangbo Liu,
Bijun Xie,
Sun Zhida
Publication year - 2022
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1155/2022/1665524
Subject(s) - food science , aglycone , chemistry , fermentation , formononetin , bioavailability , isoflavones , genistein , daidzein , biotransformation , starch , hydrolysis , glycoside , enzyme , biochemistry , biology , organic chemistry , bioinformatics , endocrinology
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