Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3-Reference-Cited by-同舟云学术

Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3

Published:2016 Issue:35 Volume:6 Page:29741-29756
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Xiao Yu¹²³⁴,Fan Juan¹²³⁴,Chen Yulian¹²³⁴,Rui Xin¹²³⁴,Zhang Qiuqin¹²³⁴,Dong Mingsheng¹²³⁴

Affiliation:

1. College of Food Science and Technology

2. Nanjing Agricultural University

3. Nanjing 210095

4. P. R. China

Abstract

In this study,Rhizopus oligosporusRT-3, which was first isolated in our group, was used for solid state fermentation of soybeans (R. oligosporus-fermented soybeans, RFS) in a short time (22 h).

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA00074F

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