Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

Resource

International Journal of Food Microbiology, 121(2), 150-156

Journal

International Journal of Food Microbiology

Pages

150-156

Date Issued

2008

Date

2008

Author(s)

Lee, I-Hsin

Hung, Yu-Hsiang

Chou, Cheng-Chun

DOI

URI

Type

journal article

File(s)

Name

21.pdf

Size

24.16 KB

Format

Adobe PDF

Checksum

(MD5):0a3c7d6d5c52da6fe974262d36907442