Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

Journal of Functional Foods

Volumn 14, Issue , 2015, Pages 650-658

  Sanjukta, Samurailatpam ^a   Rai, Amit Kumar ^a   Muhammed, Ali ^b   Jeyaram, Kumaraswamy ^a   Talukdar, Narayan Chandra ^a  

^a INSTITUTE OF BIORESOURCES AND SUSTAINABLE DEVELOPMENT   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Amino acid analysis; Antioxidant; Bacillus subtilis; Fermentation; Peptides; Soybean

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 84926290263     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.02.033     Document Type: Article

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