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Effects of fermentation on antioxidant properties and phytochemical composition of soy germ

By I-Chuan Sheih, Tony J Fang, Tung-Kung Wu and Ru-Yin Chen

Abstract

Traditional soy-fermented foods, such as miso, douche, natto, and tempeh have been widely used as a dietary supplement in Asian countries, and numerous reports on their phenolics and antioxidant activities have been published. Soy germ contains 10-fold higher phenolics than whole soybean, hence using soy germ as fermentation substrate will be more efficient than whole soybean

Topics: Aspergillus, antioxidant, fermented soy germ, phenolics
Year: 2015
DOI identifier: 10.1002/jsfa.6666
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/86516
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