Fermented Soy Products and Their Potential Health Benefits: A Review.

do Prado, Fernanda Guilherme; Pagnoncelli, Maria Giovana Binder; de Melo Pereira, Gilberto Vinícius; Karp, Susan Grace; Soccol, Carlos Ricardo

do Prado, Fernanda Guilherme; Pagnoncelli, Maria Giovana Binder; de Melo Pereira, Gilberto Vinícius; Karp, Susan Grace; Soccol, Carlos Ricardo.

Afiliação

do Prado FG; Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil.
Pagnoncelli MGB; Bioprocess Engineering and Biotechnology Department, Federal University of Technology-Paraná (UTFPR), Curitiba 80230-900, PR, Brazil.
de Melo Pereira GV; Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil.
Karp SG; Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil.
Soccol CR; Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil.

Microorganisms ; 10(8)2022 Aug 09.

Article em En | MEDLINE | ID: mdl-36014024

Palavras-chave

bioactive compounds; daidzein; fermented soybean foods; genistein; oxidative stress

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Microorganisms Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google