Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean koji prepared with Aspergillus awamori

Resource

藥物食品分析, 14(1), 74-79

Journal

藥物食品分析

Journal Volume

14

Journal Issue

1

Pages

74-79

Date Issued

2006

Date

2006

Author(s)

Lin, Chia-Hung

Wei, Yi-Tien

Chou, Cheng-Chun

URI

Type

journal article

File(s)

Name

41.pdf

Size

23.51 KB

Format

Adobe PDF

Checksum

(MD5):36de7bed0d0c47782fb6e5d7be31c269