Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins

Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins

10.1021/jf801905y

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Bibliographic Details
Main Authors: Feng, S., Saw, C.L., Huang, D., Lee, Y.K.
Other Authors: MICROBIOLOGY
Format: Article
Published: 2011
Subjects:
Black soybeans
Fermentation
Glyceollins
Lactic acid bacteria
Phytoalexins
Raffinose
Rhizopus oligosporus
Soy yogurt
Stachyose
Online Access:http://scholarbank.nus.edu.sg/handle/10635/24851
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/24851

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