Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures

Wu, Chia-HsuanChia-HsuanWuChou, Cheng-ChunCheng-ChunChou2010-07-142018-06-292010-07-142018-06-292009http://ntur.lib.ntu.edu.tw//handle/246246/189294799812 bytesapplication/pdfen-USEnhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperaturesjournal articlehttp://ntur.lib.ntu.edu.tw/bitstream/246246/189294/1/03.pdf