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

✍ Scribed by Cheng, Kuan-Chen; Wu, Jiun-Yi; Lin, Jiun-Tsai; Liu, Wen-Hsiung

Book ID: 120381421
Publisher: Springer
Year: 2013
Tongue: English
Weight: 349 KB
Volume: 236
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-013-1936-7

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