Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans.
about
A Critical Review on Polyphenols and Health Benefits of Black Soybeans.High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi FermentationSoyfoods and soybean products: from traditional use to modern applications.Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation.Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation.Influence of dietary supplementation with Bacillus-fermented adlay on lipid metabolism, antioxidant status and intestinal microflora in hamsters.
P2860
Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans.
description
2010 nî lūn-bûn
@nan
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
2010年论文
@zh
2010年论文
@zh-cn
name
Fermentation with Bacillus spp ...... ng activity of black soybeans.
@en
Fermentation with Bacillus spp ...... ng activity of black soybeans.
@nl
type
label
Fermentation with Bacillus spp ...... ng activity of black soybeans.
@en
Fermentation with Bacillus spp ...... ng activity of black soybeans.
@nl
prefLabel
Fermentation with Bacillus spp ...... ng activity of black soybeans.
@en
Fermentation with Bacillus spp ...... ng activity of black soybeans.
@nl
P2093
P356
P1433
P1476
Fermentation with Bacillus spp ...... ng activity of black soybeans.
@en
P2093
Cheng-Chun Chou
Chia-Hsuan Wu
Ming-Yen Juan
P304
P356
10.1016/J.FM.2010.05.009
P577
2010-05-15T00:00:00Z