Selection of Bacillus spp. for isoflavone aglycones enriched Thua-nao, a traditional Thai fermented soybean
© 2015, Journal of Pure and Applied Microbiology. All rights reserved. This study aimed to select the strain of Bacillus spp. as a starter culture for enriching isoflavone aglycones in traditional Thai fermented soybean (thua-nao) production. Forty-one strains of Bacillus spp. from Thai thua-nao and...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| 格式: | 雜誌 |
| 出版: |
2018
|
| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85037066433&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44506 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|