A Systematic Assesment on Vitamins (B2, B12) and GABA Profiles in Fermented Soy Products Marketed in China

Author:

Xu L.1,Cai W.X.1,Xu B.J.1

Affiliation:

1. Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College; Zhuhai Guangdong 519085 China

Funder

Beijing Normal University-Hong Kong Baptist University United International College, China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference27 articles.

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2. Growth of bacillus cereus in fermenting tempeh made from various beans and its inhibition by lactobacillus plantarum;Ashenafi;J. Appl. Microbiol.,1991

3. Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities;Chai;J. Chromatogr. B,2012

4. Effects of different treatment on the content of vitamin B2 in milk;Dang;Sci. Technol. Food Indus.,2010

5. Dried bee pollen: B complex vitamins, physicochemical and botanical composition;De Arruda;J. Food Compos. Anal.,2013

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