摘要
在简单介绍大豆异黄酮的组成结构、化学结构和性质及消化的基础上,重点介绍了采用酶法水解大豆异黄酮的研究进展及发展前景。
Ingredients, chemical structure, characteristics and assimilation of isoflavone were simply introduced. The evolvement and foreground of isoflavone hydrolyzed by enzyme methods were emphasized.
出处
《四川食品与发酵》
2008年第2期25-28,共4页
Sichuan Food and Fermentation
关键词
酶
水解
大豆异黄酮
enzyme
hydrolyzation
isoflavone
