Content of total phenolics and anthocyanins and the antimutagenicity of Aspergillus awamori-fermented black soybean after heat treatment

Journal of Food and Drug Analysis

Volumn 16, Issue 5, 2008, Pages 70-76

  Wang, Yen Ju ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Anthocyanin; Antimutagenicity; Fermented black soybean; Heat treatment; Total phenolics

Indexed keywords

4 NITROQUINOLINE 1 OXIDE; ANTHOCYANIN; BENZO[A]PYRENE; METHANOL; PHENOL DERIVATIVE;

ARTICLE; ASPERGILLUS AWAMORI; BACTERIAL STRAIN; BLACK SOYBEAN; CONTROLLED STUDY; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD COMPOSITION; HEAT TREATMENT; MUTAGENICITY; NONHUMAN; SALMONELLA TYPHIMURIUM; SOYBEAN; THERMAL EXPOSURE;

ASPERGILLUS; ASPERGILLUS AWAMORI; GLYCINE MAX; SALMONELLA TYPHIMURIUM;

EID: 57749098524     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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