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

Journal of Agricultural and Food Chemistry

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Bibliographic Details
Main Authors: Feng, S., Saw, C.L., Lee, Y.K., Huang, D.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Black soybeans
Fermentation
Glyceollins
Lactic acid bacteria
Phytoalexins
Raffinose
Rhizopus oligosporus
Soy yogurt
Stachyose
Online Access:http://scholarbank.nus.edu.sg/handle/10635/94393
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/94393

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