Studies on the nattokinase activity and the isoflavone content of steamed soybean fermented by Bacillus spp. during fermentation
碩士 === 國立嘉義大學 === 食品科學系研究所 === 94 === There are plenty of isoflavones in soybean, isoflavone aglycones are thought to be the most bioactive isomers among the isoflavones. There are still high contents in the fermented soybean foods. This study used four Bacillus subtilis strains from Food Industry R...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/86635966201643548601 |