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.
• 其他作者: CHEMISTRY
• 格式: Article
• 出版: 2014
• 主題: Black soybeans; Fermentation; Glyceollins; Lactic acid bacteria; Phytoalexins; Raffinose; Rhizopus oligosporus; Soy yogurt; Stachyose
• 在線閱讀: http://scholarbank.nus.edu.sg/handle/10635/94393

Journal of Agricultural and Food Chemistry