Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean-Reference-Cited by-同舟云学术

Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean

Published:2015-06-23 Issue:5 Volume:96 Page:1648-1658
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ali Norlaily Mohd¹²,Yeap Swee-Keong³,Yusof Hamidah Mohd¹,Beh Boon-Kee⁴,Ho Wan-Yong⁵,Koh Soo-Peng⁶,Abdullah Mohd Puad¹,Alitheen Noorjahan Banu¹,Long Kamariah⁶

Affiliation:

1. Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia; 43400 Serdang Selangor Malaysia

2. Faculty of Medicine and Health Sciences; Universiti Tunku Abdul Rahman; 43000 Cheras Malaysia

3. Institute of Bioscience; Universiti Putra Malaysia; 43400 Serdang Selangor Malaysia

4. Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia; 43400 Serdang Selangor Malaysia

5. School of Biomedical Sciences; The University of Nottingham Malaysia Campus; Jalan Broga 43500 Semenyih Selangor Malaysia

6. Biotechnology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI); 43400 Serdang Selangor Malaysia

Funder

e-Science Fund, Ministry of Agriculture (MOA), Malaysia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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3. Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food;Gibbs;Food Res Int,2004