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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發表在: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
格式: Artigo
語言:Inglês
出版: Springer India 2018
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Original Article
在線閱讀: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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