✦ LIBER ✦

Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities duringCheonggukjangfermentation of brown soybeans by the potential probioticBacillus subtilisCSY191

✍ Scribed by Shin, Eui-Cheol; Lee, Jin Hwan; Hwang, Chung Eun; Lee, Byong Won; Kim, Hyun Tae; Ko, Jong Min; Baek, In-Yeoul; Shin, Ji Hyeon; Nam, Sang Hae; Seo, Weon Taek; Cho, Kye Man

Book ID: 125351731
Publisher: The Korean Society of Food Science and Technology
Year: 2014
Tongue: English
Weight: 343 KB
Volume: 23
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-014-0073-9

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Enhancements of isoflavone aglycones, to

Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation withRhizopusspp.

✍ Cheng, Kuan-Chen; Wu, Jiun-Yi; Lin, Jiun-Tsai; Liu, Wen-Hsiung 📂 Article 📅 2013 🏛 Springer 🌐 English ⚖ 349 KB

Enhancement of antioxidant activity, tot

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

✍ Ming-Yen Juan; Cheng-Chun Chou 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 207 KB