Physicochemical Characteristics and Biological Activities of Rice and Amaranth Fermented by Bacillus subtilis KMKW4-Reference-Cited by-同舟云学术

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Physicochemical Characteristics and Biological Activities of Rice and Amaranth Fermented by Bacillus subtilis KMKW4

Published:2015-04-30 Issue:4 Volume:44 Page:540-548
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Yang Su-Jin,Lee Rea-Hyun,Hong Joo-Heon

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201525040964214.pdf

Reference35 articles.

1. Antioxidant Effect and Tyrosinase Inhibition Activity of Seaweeds Ethanol Extracts

2. Survival of Lactic Acid Bacteria in the Human Stomach and Adhesion to Intestinal Cells

3. Characteristics of α-Amylase and Protease Produced from Bacillus amyloliquefacies CNL-90 Isolated from Malt Grain

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antioxidative Activities of Ethanol Extract from Amaranth Seeds;Journal of the Korean Society of Food Science and Nutrition;2022-02-28

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