Changes in Nutritional Compositions and Digestive Enzyme Inhibitions of Isoflavone-Enriched Soybean Leaves at Different Stages (drying, Steaming, and Fermentation) of Food Processing
FOOD CHEMISTRY-X（2024）
Key words
Isoflavone-enriched soybean leaves,Food processing,γ-Aminobutyric acid,Water-soluble vitamin,Isoflavone,Digestive enzyme inhibitory
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