Production of total polyphenol from fermented soybean curd residue by Lentinus edodes

International Journal of Food Science and Technology

Volumn 47, Issue 6, 2012, Pages 1215-1221

  Shi, Min ^a   Yang, Yingnan ^a   Wang, Qinghong ^a   Zhang, Ying ^a   Wang, Yuepeng ^a   Zhang, Zhenya ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Fermentation; Lentinus edodes; Polyphenol; Response surface methodology; Soybean curd residue

Indexed keywords

CENTRAL COMPOSITE DESIGNS; FUNCTIONAL FOODS; GALLIC ACIDS; INOCULUM SIZE; LENTINUS EDODES; POLYPHENOLS; RESPONSE SURFACE METHODOLOGY; SOYBEAN CURD RESIDUE;

AMINO ACIDS; FERMENTATION; SURFACE PROPERTIES;

MOISTURE DETERMINATION;

GLYCINE MAX; LENTINULA EDODES;

EID: 84861195062     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02961.x     Document Type: Article

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