Please use this identifier to cite or link to this item: https://doi.org/10.1021/jf801905y
Title: Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins
Authors: Feng, S. 
Saw, C.L.
Huang, D. 
Lee, Y.K. 
Keywords: Black soybeans
Fermentation
Glyceollins
Lactic acid bacteria
Phytoalexins
Raffinose
Rhizopus oligosporus
Soy yogurt
Stachyose
Issue Date: 2008
Citation: Feng, S., Saw, C.L., Huang, D., Lee, Y.K. (2008). Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins. Journal of Agricultural and Food Chemistry 56 (21) : 10078-10084. ScholarBank@NUS Repository. https://doi.org/10.1021/jf801905y
Source Title: Journal of Agricultural and Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/24851
ISSN: 00218561
DOI: 10.1021/jf801905y
Appears in Collections:Staff Publications

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