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Bioactive compounds and antioxidant activities of sprout soybean fermented with Irpex lacteus mycelia
To enhance the biological activities of sprout soybean, beans were treated with steaming (SS), germinating (GS), or roasting (RS) prior to fermentation with Irpex lacteus mycelia for 20 days. The total phenolic, flavonoid, isoflavone, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activ...
Tallennettuna:
| Julkaisussa: | Food Sci Biotechnol |
|---|---|
| Päätekijät: | , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer Singapore
2017
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049712/ https://ncbi.nlm.nih.gov/pubmed/30263693 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0231-y |
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