Use of Bacillus subtilis to enrich isoflavone aglycones in fermented natto

Journal of the Science of Food and Agriculture

Volumn 88, Issue 6, 2008, Pages 1007-1011

  Wei, Que King ^a   Chen, Tong Rong ^b   Chen, Jun Ting ^b  

^a CHUNG HUA UNIVERSITY   (Taiwan)

^b NATIONAL CHIAYI UNIVERSITY   (Taiwan)

Author keywords

Bacillus subtilis; Fermentation; Isoflavone aglycones; Natto

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 42049122593     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3181     Document Type: Article

References (20)

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