Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

Journal of Food Composition and Analysis

Volumn 24, Issue 3, 2011, Pages 402-410

  Cho, Kye Man ^a   Lee, Jin Hwan ^b   Yun, Han Dae ^a   Ahn, Byung Yong ^c   Kim, Hoon ^d   Seo, Weon Taek ^a  

^a Gyeongsang National University   (South Korea)

^b National Institute of Biological Resources   (South Korea)

^c Chonbuk National University   (South Korea)

^d Sunchon National University   (South Korea)

Author keywords

Bacillus subtilis CS90; Cheonggukjang; DPPH; Fermentation; Flavanols; Food analysis; Food composition; Isoflavones; Phenolic acids; Probiotics; Soybeans

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 79955022172     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.12.015     Document Type: Article

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