Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1
By K. Cho, S. Hong, Renukaradhya K. Math, Jin Hwan Lee, D. Kambiranda, Jong Min Kim, S. Islam, M. Yun, Ji Joong Cho, W. Lim and 1 more. 2009
112 citations recorded by the source corpus.
Subfields: Food Science, Pathology and Forensic Medicine
View Paper: https://www.semanticscholar.org/paper/6fe401eaba0cfdcc53d7f1ae68714adb7c69e06c
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In Food Science
Citations in the corpus
- Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review. (2011, background): “In fact, the action of enzymes such as α-amylase, laccase and β-glucosidase, tannin acyl hydrolase, ellagitanin acyl hydrolase, among others, plays an important role in the mobilization of bioactive phenolic compounds during SSF (Cho et al., 2009; Robledo et al., 2008; Zheng and Shetty, 2000).”