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

• المؤلفون الرئيسيون: Dajanta K., Apichartsrangkoon A., Chukeatirote E.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-82555187394&partnerID=40&md5=44ef3309cc7b7a86497ca6ebac37f173; http://cmuir.cmu.ac.th/handle/6653943832/629
• 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...