A value-added approach to improve the nutritional quality of soybean meal byproduct: Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22-Reference-Cited by-同舟云学术

A value-added approach to improve the nutritional quality of soybean meal byproduct: Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22

Published:2019-01 Issue: Volume:272 Page:396-403
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Juan,Wu Xiao-bin,Chen Hong-lei,Sun-waterhouse Dongxiao,Zhong Hong-bo,Cui Chun

Funder

National High Technology Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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4. Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90;Cho;Journal of Food Composition and Analysis,2011

5. Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay;Davalos;Journal of Agricultural and Food Chemistry,2004

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