Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241

This study was carried out to determine the effect of different concentrations of Bacillus subtilis (0, 1, 3, 5, and 7%) on the antioxidant potential and biochemical constituents of traditional Korean fermented soybean, Cheonggukjang (CKJ). The antioxidant capacity was studied using the reducing pow...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Ali, Muhammad Waqas, Shahzad, Raheem, Bilal, Saqib, Adhikari, Bishnu, Kim, Il-Doo, Lee, Jeong-Dong, Lee, In-Jung, Kim, Byung Oh, Shin, Dong-Hyun
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2018
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Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6046010/
https://ncbi.nlm.nih.gov/pubmed/30065396
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3202-2
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