Characterization, in vitro trypsin digestibility and antioxidant activity of fermented soybean protein meal with Lactobacillus plantarum Lp6

American Journal of Food Technology

Volumn 4, Issue 6, 2009, Pages 286-276

  Amadou, I ^a   Jin, S ^a   Kamara, M T ^a   Shi, Y H ^a   Gbadamosi, O S ^b   Guo Wei, Le ^a  

^a Stare Key Laboratory of Food Science and Technology   (China)

^b OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

DPPH radical; Fermented soybean protein meal; IN vitro trypsin digestibility; Lactobacillus plantarum Lp6

Indexed keywords

GLYCINE MAX; LACTOBACILLUS PLANTARUM;

EID: 70450189593     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2009.268.276     Document Type: Article

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