Author:
Cheng Kuan-Chen,Wu Jiun-Yi,Lin Jiun-Tsai,Liu Wen-Hsiung
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference31 articles.
1. Chen KI, Erh MH, Su NW, Liu WH, Chou CC, Cheng KC (2012) Soyfoods and soybean products: from traditional use to modern applications. Appl Microbiol Biotechnol 96:9–22
2. Chen YF, Lee SL, Chou CC (2011) Fermentation with Aspergillus awamori enhanced contents of amino nitrogen and total phenolics as well as the low-density lipoprotein oxidation inhibitory activity of black soybeans. J Agric Food Chem 59:3974–3979
3. Cheng KC, Lin JT, Wu JY, Liu WH (2010) Isoflavone conversion of black soybean by immobilized Rhizopus spp. Food Biotechnol 24:312–331
4. Cheng KC, Lin JT, Liu WH (2011) Extracts from fermented black soybean by immobilized Rhizopus oligosporous exhibit both antioxidative and cytotoxic activities. Food Technol Biotechnol 49:111–117
5. Chia JS, Du JL, Wu MS, Hsu WB, Chiang CP, Sun A, Lu JJ, Wang WB (2012) Fermentation product of soybean, black bean, and green bean mixture induces apoptosis in a wide variety of cancer cells. Integr Cancer Ther. doi: 10.1177/1534735412458828
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