Characterization of Soybean Kapi During Fermentation with Bacillus spp.
The changes in enzymatic activities, aroma profiles, color development, phenolic content (including isoflavones), and radical scavenging properties during fermentation to produce soybean kapi condiment using two isolates of Bacillus subtilis IS4 (IS4) and B. amyloliquefaciens RY1 (RY1) are reported....
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| Main Authors: | , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84864548071&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51271 |
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| 機構: | Chiang Mai University |