Perlolyrine Formation and Isoflavones Hydrolysis During Miso Fermentation Affected by Tryptophan and Tryptamine.

Chen HS, Chiu PC, Tsai YC, Li YJ, Yen MY, Zhan YJ, Chiou RY

DOI: 10.1111/1750-3841.71364
Published: 2026 Sep
Container: Journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71364,
  title = {Perlolyrine Formation and Isoflavones Hydrolysis During Miso Fermentation Affected by Tryptophan and Tryptamine.},
  author = {Chen HS and Chiu PC and Tsai YC and Li YJ and Yen MY and Zhan YJ and Chiou RY},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71364},
  url = {https://doi.org/10.1111/1750-3841.71364}
}

RIS

TY  - JOUR
TI  - Perlolyrine Formation and Isoflavones Hydrolysis During Miso Fermentation Affected by Tryptophan and Tryptamine.
AU  - Chen HS
AU  - Chiu PC
AU  - Tsai YC
AU  - Li YJ
AU  - Yen MY
AU  - Zhan YJ
AU  - Chiou RY
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71364
UR  - https://doi.org/10.1111/1750-3841.71364
ER  -

APA

HS, C., PC, C., YC, T., YJ, L., MY, Y., YJ, Z., & RY, C. (2026). Perlolyrine Formation and Isoflavones Hydrolysis During Miso Fermentation Affected by Tryptophan and Tryptamine.. Journal of food science. https://doi.org/10.1111/1750-3841.71364

Source records

pubmed · retrieved 2026-09-25T15:44:28.692Z