Comparison of antioxidant activities in black soybean preparations fermented with various microorganisms

Agricultural Sciences in China

Volumn 9, Issue 7, 2010, Pages 1065-1071

  Qin, Yao ^a   Jin, Xiao Nan ^b   Park Heui, Dong ^a  

^a Kyungpook National University   (South Korea)

^b Korea University   (South Korea)

Author keywords

Antioxidant activity; Black soybean; Fermentation; Microorganisms

Indexed keywords

ASPERGILLUS; ASPERGILLUS SP.; BACILLUS SP.; GLYCINE MAX; ISSATCHENKIA ORIENTALIS;

EID: 77954890753     PISSN: 16712927     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1671-2927(09)60191-7     Document Type: Article

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