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

Lin, Chia-HungChia-HungLinWei, Yi-TienYi-TienWeiYu, Roch-ChuiRoch-ChuiYuChou, Cheng-ChunCheng-ChunChou2010-07-142018-06-292010-07-142018-06-292006http://ntur.lib.ntu.edu.tw//handle/246246/189328447787 bytesapplication/pdfen-USCultivation temperature and length affect the antioxidant activity and total phenolic content of soybean koji prepared with Aspergillus awamorijournal article2-s2.0-33646746375http://ntur.lib.ntu.edu.tw/bitstream/246246/189328/1/41.pdf