Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2

Food Control

Volumn 19, Issue 7, 2008, Pages 654-661

  Zhu, Y P ^a   Fan, J F ^b   Cheng, Y Q ^a   Li, L T ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING FORESTRY UNIVERSITY   (China)

Author keywords

Antioxidant activity; Bacillus subtilis B2; Okara

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 38649125261     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.07.009     Document Type: Article

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