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

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

253

Citations

22

References

2009

Year

Ming-Yen Juan, Cheng‐Chun Chou

Food Microbiology

Food Bioactive CompoundFood FermentationSolid State FermentationBiotechnologyPhytochemicalMicrobiologyTotal PhenolicBlack Soybeans

References

	Year	Citations

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