Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation

• المؤلفون الرئيسيون: Katekan Dajanta, Arunee Apichartsrangkoon, Ekachai Chukeatirote
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=82555187394&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49664
• المؤسسة: Chiang Mai University

The present study aims to investigate antioxidant activity and phenolic contents of Thai thua nao. Methanolic extracts of cooked non-fermented soybeans (CNF) and thua nao-fermented soybeans prepared by naturally occurring bacteria (TNMX) and Bacillus subtilis TN51 (TNB51) were prepared and used to d...