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

ROCH-CHUI YU2018-09-102018-09-102006http://www.scopus.com/inward/record.url?eid=2-s2.0-33646746375&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/324916Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean Koji prepared with Aspergillus awamorijournal article2-s2.0-33646746375