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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Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Ali, Muhammad Waqas, Shahzad, Raheem, Bilal, Saqib, Adhikari, Bishnu, Kim, Il-Doo, Lee, Jeong-Dong, Lee, In-Jung, Kim, Byung Oh, Shin, Dong-Hyun
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2018
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Original Article
Accés en línia: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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