Assessment of soy genotype and processing method on trypsin inhibitors, urease and lectins content of tofu.
Tofu has a high nutritional value, but it may also contain components that may have an antinutritional effect, such as trypsin inhibitors (TI), lectins and ureases. The aim of this study was to investigate the influence of the hydrothermal-cooking process of soybean in combination with commercial ch...
| Publicado en: | Natural Product Research Vol. 38; no. 24; pp. 4317 - 4325 |
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| Autores principales: | , , , |
| Formato: | Journal Article |
| Publicado: |
Taylor & Francis Ltd
Dec2024
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| Acceso en línea: | Ver este registro en EBSCOhost |