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Details for article 17 of 45 found articles
| Title: |
Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191 |
| Author: |
Shin, Eui-Cheol Lee, Jin Hwan Hwang, Chung Eun Lee, Byong Won Kim, Hyun Tae Ko, Jong Min Baek, In-Yeoul Shin, Ji Hyeon Nam, Sang Hae Seo, Weon Taek Cho, Kye Man |
| Appeared in: |
Food science and biotechnology |
| Paging: | Volume 23 (2014) nr. 2 pages 531-538 |
| Year: |
2014 |
| Contents: | |
| Publisher: |
The Korean Society of Food Science and Technology, Heidelberg |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 17 of 45 found articles
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