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Ciencia y Tecnologia Alimentaria Volume 4, 2003 - Issue 2
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Original Articles

TRANSFORMACIÓN DE LAS β-GLICOSIL ISOFLAVONAS POR FERMENTACIÓN SEMI-SÓLIDA DE HARINA DE SOJA CON Aspergillus oryzae
TRANSFORMATION OF β-GLUCOSIDE ISOFLAVONES ON SOLID-STATE FERMENTATION OF THE SOY FLOUR WITH Aspergillus oryzae
TRANSFORMACIÓN DAS β-GLICOSIL-ISOFLAVONAS POR FERMENTACIÓN SEMI-SÓLIDA DE FARIÑA DE SOIA CON Aspergillus oryzae

C. L. Aguiar Universidade Estadual de Campinas, Departamento de Ciência de Alimentos, Laboratório de Bioquímica de Alimentos, Caixa Postal 6121, Campinas, SP., 13083-970, Brasil
,
C. N. Suzuki Universidade Estadual de Campinas, Departamento de Ciência de Alimentos, Laboratório de Bioquímica de Alimentos, Caixa Postal 6121, Campinas, SP., 13083-970, Brasil
,
J. F. Paredes-Guzmán Universidad Peruana Unión, Facultad de Ingeniería, Casilla, 3564, Limal, Perú
,
S. M. Alencar Centro Federal de Educação Tecnológica, Unidade de Pato Branco, Pato Branco, PR, Brasil
&
Y. K. Park Universidade Estadual de Campinas, Departamento de Ciência de Alimentos, Laboratório de Bioquímica de Alimentos, Caixa Postal 6121, Campinas, SP., 13083-970, Brasil
Pages 115-121 | Received 28 Jan 2003, Accepted 25 Jun 2003, Published online: 14 Oct 2009

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