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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Библиографические подробности
Опубликовано в: :J Food Sci Technol
Главные авторы: Ali, Muhammad Waqas, Shahzad, Raheem, Bilal, Saqib, Adhikari, Bishnu, Kim, Il-Doo, Lee, Jeong-Dong, Lee, In-Jung, Kim, Byung Oh, Shin, Dong-Hyun
Формат: Artigo
Язык:Inglês
Опубликовано: Springer India 2018
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Original Article
Online-ссылка: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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