Work

Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: a comparative study of Thai fermented soybeans (thua nao).

Year: 2013

Type: article

Source: International Food Research Journal

Authors: Katekan Dajanta, P. Janpum, W. Leksing

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1912074606

FWCI: 3.843

Cites:

Cited by: 69

Related to: 10