Dietary effects of fermented soybean curd residue (Biji) on body weight, serum lipid profiles, and antioxidation-related enzymes activity of mice fed a high fat diet

Journal of the Korean Society of Food Science and Nutrition

Volumn 42, Issue 7, 2013, Pages 1043-1053

  Lee, Sang Il ^a   Lee, Ye Kyung ^b   Kim, Soon Dong ^b   Lee, In Ae ^b   Choi, Jongkeun ^c   Suh, Joo Won ^b  

^a Keimyung College University   (South Korea)

^b Myong Ji University   (South Korea)

^c Chungwoon University   (South Korea)

Author keywords

Anti obesity; Aspergillus oryzae; Fermentation; Monascus pilosus; Soybean curd residue (SCR)

Indexed keywords

ASPERGILLUS ORYZAE; GLYCINE MAX; MONASCUS PILOSUS; MUS;

EID: 84908505797     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2013.42.7.1043     Document Type: Article

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