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Fermentation of black soybean with Bacillus spp. for the production of kinema: changes in antioxidant potential on fermentation and gastrointestinal digestion

Samurailatpam Sanjukta, Dinabandhu Sahoo, Amit Kumar

2021Journal of Food Science and Technology11 citationsDOIOpen Access PDF

Topics & Concepts

FermentationDigestion (alchemy)AntioxidantFood scienceChemistryBiologyBiochemistryChromatographyProtein Hydrolysis and Bioactive PeptidesFood composition and propertiesPhytoestrogen effects and research
Fermentation of black soybean with Bacillus spp. for the production of kinema: changes in antioxidant potential on fermentation and gastrointestinal digestion | Litcius