Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals

Journal of Medicinal Food

Volumn 7, Issue 4, 2004, Pages 430-435

  Hong, Kee Jong ^a   Lee, Chan Ho ^c   Sung, Woo Kim ^b  

^a TEXAS TECH UNIVERSITY HEALTH SCIENCES CENTER SCHOOL OF MEDICINE   (United States)

^b TEXAS TECH UNIVERSITY   (United States)

^c Genebiotech Co Ltd   (South Korea)

Author keywords

Aspergillus oryzae; Feed; Fermentation; Functional food; Soybean meals; Soybeans

Indexed keywords

ESSENTIAL AMINO ACID; TRYPSIN INHIBITOR;

AMINO ACID COMPOSITION; ARTICLE; ASPERGILLUS ORYZAE; BIOREACTOR; COMPARATIVE STUDY; CONTROLLED STUDY; ELECTROPHORESIS; EXTRACTION; FERMENTATION; MOLECULAR SIZE; NONHUMAN; NUTRIENT CONTENT; NUTRITIONAL VALUE; PEPTIDE ANALYSIS; PRIORITY JOURNAL; PROTEIN CONTENT; RAW FOOD; SOYBEAN;

ASPERGILLUS; ASPERGILLUS ORYZAE; GLYCINE MAX;

EID: 11844283246     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2004.7.430     Document Type: Article

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