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

• 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
• Institution: National University of Singapore

Journal of Agricultural and Food Chemistry