Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation

Journal of Microbial and Biochemical Technology

Volumn 3, Issue 4, 2011, Pages 56-59

  Dajanta, Katekan ^a   Apichartsrangkoon, Arunee ^b   Chukeatirote, Ekachai ^c  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b PIBULSONGKRAM RAJABHAT UNIVERSITY   (Thailand)

^c MAE FAH LUANG UNIVERSITY   (Thailand)

Author keywords

Antioxidant activity; Bacillus subtilis; Fermented soybean; Phenolics; Thua nao

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BETA CAROTENE; LINOLEIC ACID; METHANOL; PHENOL DERIVATIVE; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; BACILLUS SUBTILIS; BIOPROCESS; CONTROLLED STUDY; COOKING; DRUG DETERMINATION; DRUG SYNTHESIS; FERMENTATION; NONHUMAN; QUANTITATIVE ANALYSIS; SOYBEAN; THUA NAO;

EID: 82555187394     PISSN: None     EISSN: 19485948     Source Type: Journal    
DOI: 10.4172/1948-5948.1000056     Document Type: Article

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