Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp.

European Food Research and Technology

Volumn 236, Issue 6, 2013, Pages 1107-1113

  Cheng, Kuan Chen ^a   Wu, Jiun Yi ^a   Lin, Jiun Tsai ^a   Liu, Wen Hsiung ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Black soybean; Isoflavone; Rhizopus spp.; Solid state fermentation

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BLACK SOYBEAN; ISOFLAVONES; RHIZOPUS SPP; SOLID-STATE FERMENTATION;

FERMENTATION; FLAVONOIDS;

OILSEEDS;

FUNGI; GLYCINE MAX; OLIGOSPORUS; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS; RHIZOPUS ORYZAE;

EID: 84878014226     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1936-7     Document Type: Article

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