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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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

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spelling	sg-nus-scholar.10635-943932023-09-05T09:52:01Z Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins Feng, S. Saw, C.L. Lee, Y.K. Huang, D. CHEMISTRY Black soybeans Fermentation Glyceollins Lactic acid bacteria Phytoalexins Raffinose Rhizopus oligosporus Soy yogurt Stachyose Journal of Agricultural and Food Chemistry 56 21 10078-10084 JAFCA 2014-10-16T08:35:30Z 2014-10-16T08:35:30Z 2008-11-12 Article Feng, S., Saw, C.L., Lee, Y.K., Huang, D. (2008-11-12). 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 56 (21) : 10078-10084. ScholarBank@NUS Repository. 00218561 http://scholarbank.nus.edu.sg/handle/10635/94393 000260675600051 Scopus
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	Black soybeans Fermentation Glyceollins Lactic acid bacteria Phytoalexins Raffinose Rhizopus oligosporus Soy yogurt Stachyose
spellingShingle	Black soybeans Fermentation Glyceollins Lactic acid bacteria Phytoalexins Raffinose Rhizopus oligosporus Soy yogurt Stachyose Feng, S. Saw, C.L. Lee, Y.K. Huang, D. Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins
description	Journal of Agricultural and Food Chemistry
author2	CHEMISTRY
author_facet	CHEMISTRY Feng, S. Saw, C.L. Lee, Y.K. Huang, D.
format	Article
author	Feng, S. Saw, C.L. Lee, Y.K. Huang, D.
author_sort	Feng, S.
title	Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins
title_short	Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins
title_full	Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins
title_fullStr	Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins
title_full_unstemmed	Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins
title_sort	novel process of fermenting black soybean [glycine max (l.) merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins
publishDate	2014
url	http://scholarbank.nus.edu.sg/handle/10635/94393
_version_	1776259609140396032

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

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