Mingsheng DONG

The effect of solid‐state fermentation on the bioaccessibility and in vitro gut microbiota modulation of soybean isoflavones

Abstract Background Soybean isoflavones mainly exist as isoflavone glycosides with poor bioaccessibility, which limits their functional application. Bioprocessing is commonly used as an effective strategy to enhance the nutritional quality of plant‐based foods. However, previous...