Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema
- Author
- MOKTAN, Bijoy1 ; SAHA, Jayati1 ; SARKAR, Prabir K1
[1] Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri 734 013, India - Source
Food research international. 2008, Vol 41, Num 6, pp 586-593, 8 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Soybean,Bacillus subtilis,Fermentation,Kinema,Methanol extract,Polyphenolics,Antioxidant activity,Correlation
- Keyword (fr)
- Antioxydant Bacillus subtilis Corrélation Extrait Fermentation Méthanol Soja Bacillaceae Bacillales Bactérie Légumineuse grain
- Keyword (en)
- Antioxidant Bacillus subtilis Correlation Extract Fermentation Methanol Soybean Bacillaceae Bacillales Bacteria Grain legume
- Keyword (es)
- Antioxidante Bacillus subtilis Correlación Extracto Fermentación Metanol Soya Bacillaceae Bacillales Bacteria Leguminosa grano
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20502453
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2008.04.003 
https://dx.doi.org/10.1016/j.foodres.2008.04.003
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