Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp. - Concepedia

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

62

Citations

24

References

2013

Year

Kuan‐Chen Cheng, Jiun-Yi Wu, Jiun‐Tsai Lin, Wen-Hsiung Liu

European Food Research and Technology

Rhizopus SppPhytochemicalBlack SoybeanOxidative StressPolyphenolicsTotal Phenolic Content

References

	Year	Citations

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