Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji

LWT

Volumn 43, Issue 4, 2010, Pages 702-707

  Wang, Yen Ju ^a   Sheen, Lee Yan ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; DRIERS (MATERIALS); FOOD STORAGE; SALMONELLA;

ANTI-MUTAGENICITY; ASPERGILLUS AWAMORI; BLACK SOYBEAN; HEALTHY FOODS; MUTAGENIC COMPOUNDS; MUTAGENICITY; SOYBEAN KOJI; STORAGE CONDITION; STORAGE PERIODS; STORAGE TEMPERATURES;

DEOXIDANTS;

ASPERGILLUS AWAMORI; GLYCINE MAX; SALMONELLA TYPHIMURIUM;

EID: 74649083047     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.12.004     Document Type: Article

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