Antioxidant Activity and Isolation from Soybeans Fermented with Aspergillus spp.

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 6, 1997, Pages 2020-2024

  Esaki, Hideo ^a   Onozaki, Hiromichi ^a   Kawakishi, Shunro ^b   Osawa, Toshihiko ^b  

^a SUGIYAMA JOGAKUEN UNIVERSITY   (Japan)

^b NAGOYA UNIVERSITY   (Japan)

Author keywords

2,3 dihydroxybenzoic acid; Antioxidant; Aspergillus saitoi; Aspergillus spp.; Fermented soybeans

Indexed keywords

ASPERGILLUS; ASPERGILLUS SAITOI; GLYCINE MAX;

EID: 0042550883     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960914y     Document Type: Article

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