Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation
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...
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| 格式: | Article |
| 語言: | English |
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2014
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| 在線閱讀: | http://www.scopus.com/inward/record.url?eid=2-s2.0-82555187394&partnerID=40&md5=44ef3309cc7b7a86497ca6ebac37f173 http://cmuir.cmu.ac.th/handle/6653943832/629 |
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