Effects of Ripening Process on the Mutagenicity and Antimutagenicity of Sufu, a Chinese Traditional Fermented Product of Soybean

Food and Bioprocess Technology

Volumn 5, Issue 8, 2012, Pages 2972-2977

  Moy, Yin Soon ^a   Lai, Ying Jang ^b   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b NATIONAL QUEMOY UNIVERSITY   (Taiwan)

Author keywords

Antimutagenicity; Mutagenicity; Ripening process; Sufu

Indexed keywords

ANTIMUTAGENIC; ANTIMUTAGENICITY; DOSE LEVELS; DOSE RANGE; DOSE-DEPENDENT; METHANOL EXTRACT; MUTAGENICITY; RIPENING PERIODS; RIPENING PROCESS; ROOM TEMPERATURE; SALMONELLA TYPHIMURIUM; SUFU;

ASPERGILLUS; FRUITS; METHANOL; MUTAGENESIS; MUTAGENS; SALMONELLA;

OILSEEDS;

ASPERGILLUS ORYZAE; GLYCINE MAX; SALMONELLA TYPHIMURIUM;

EID: 84867662033     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0601-z     Document Type: Article

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