A carregar...
Monascus-mediated fermentation improves the nutricosmetic potentials of soybeans
The potential nutricosmetic activities and compositional changes of 80% ethanol extracts of white soybean (MFWS) and black soybean (MFBS) fermented with Monascus pilosus KCCM 60084 at 30°C for 30 days were investigated. Monascus-fermented soybean extracts (MFSEs) showed stronger nutricosmetic potent...
Na minha lista:
| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049147/ https://ncbi.nlm.nih.gov/pubmed/30263349 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0145-0 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|