Fermentation temperature affects the antioxidant activity...

Journal of Bioscience and Bioengineering 2011 Vol. 112; Iss. 1

Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean

Yung-Hsin Huang, Ying-Jang Lai, Cheng-Chun Chou
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Volume:
112
Year:
2011
Language:
english
Pages:
5
DOI:
10.1016/j.jbiosc.2011.03.008
File:
PDF, 336 KB
english, 2011
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