Antithrombotic and cholesterol reduction effects of defatted soybean grits fermented by Bacillus subtilis NUC1

Korean Journal of Food Science and Technology

Volumn 41, Issue 4, 2009, Pages 423-427

  Lee, Sung Gyu ^a,b   Kim, Hyun Jeong ^a   Im, Nam Kyung ^a   Lee, Eun Ju ^b   Lee, Sam Pin ^a   Lee, In Seon ^a  

^a Keimyung University   (South Korea)

^b NUC Electronics Co Ltd   (South Korea)

Author keywords

Antithrombotic; Cholesterol reduction; Defatted soybean grit; Fermentation

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 79959442533     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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