Anti-mutagenic and anti-oxidative activities found in Chinese traditional soybean fermented products furu

Food Chemistry

Volumn 95, Issue 1, 2006, Pages 71-76

  Ren, Huifeng ^a   Liu, Haieng ^a   Endo, Hideaki ^a   Takagi, Yukihiko ^b   Hayashi, Tetsuhito ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b AZABU UNIVERSITY   (Japan)

Author keywords

Anti mutagenicity; Anti oxidative activity; Fermented soybean product; Furu

Indexed keywords

ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL STRAIN; DIET; FERMENTED PRODUCT; FOOD INDUSTRY; FOOD PRESERVATION; FURU; MUTAGENICITY; PALATABILITY; SOYBEAN;

BACTERIA (MICROORGANISMS); GLYCINE MAX; PHASEOLUS (ANGIOSPERM);

EID: 31844452716     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.12.019     Document Type: Article

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