Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adults.
Fabricio de Oliveira SilvaThayane Cc LemosDiego SandôraMariana MonteiroDaniel PerronePublished in: Journal of the science of food and agriculture (2020)
Together, our findings indicate that fermentation improves isoflavone bioavailability and possibly reduces the impact of gut microbiota on the metabolism of isoflavones. © 2020 Society of Chemical Industry.
Keyphrases