Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis

LWT

Volumn 86, Issue , 2017, Pages 1-7

  Dai, Chunhua ^a   Ma, Haile ^a   He, Ronghai ^a   Huang, Liurong ^a   Zhu, Shuyun ^a   Ding, Qingzhi ^a   Luo, Lin ^a  

^a JIANGSU UNIVERSITY   (China)

Author keywords

Angiotensin I converting enzyme inhibitory activity; Antioxidant activity; Nutritional value; Solid state fermentation; Soybean meal

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BACTERIOLOGY; CAPILLARY ELECTROPHORESIS; ENZYME ACTIVITY; ENZYME INHIBITION; FERMENTATION; QUALITY CONTROL;

ANGIOTENSIN I-CONVERTING ENZYME-INHIBITORY ACTIVITIES; ANTI-OXIDANT ACTIVITIES; NUTRITIONAL VALUE; SOLID-STATE FERMENTATION; SOYBEAN MEAL;

BIOACTIVITY;

EID: 85025609221     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.07.041     Document Type: Article

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