Antioxidative activities of soymilk fermented with Bacillus subtilis

Food Science and Biotechnology

Volumn 18, Issue 5, 2009, Pages 1298-1300

  Seo, Kyoung Chun ^a   Kim, Mi Jin ^a   Kwon, Myung Ja ^a   Kim, Hyun Ju ^a   Noh, Jeong Sook ^a   Song, Yeong Ok ^a  

^a Pusan National University   (South Korea)

Author keywords

Bacillus subtilis; Fermentation; Low density lipoprotein (LDL) oxidation; Soymilk; Trolox equivalent antioxidant capacity (TEAC)

Indexed keywords

ANTI OXIDATIVE ACTIVITY; ANTIOXIDANT ACTIVITIES; ANTIOXIDATIVE CAPACITY; BACILLUS SUBTILIS; COMMERCIAL PRODUCTIONS; LOW DENSITY LIPOPROTEIN (LDL) OXIDATION; LOW DENSITY LIPOPROTEINS; SCAVENGING ACTIVITIES; SENSORY PROPERTIES; SOY MILK; SUBTILIS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

BACILLI; BEVERAGES; FERMENTATION; OXIDATION;

BACTERIOLOGY;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 79954573801     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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