Please use this identifier to cite or link to this item: https://doi.org/10.1021/jf801905y
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dc.titleNovel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins
dc.contributor.authorFeng, S.
dc.contributor.authorSaw, C.L.
dc.contributor.authorHuang, D.
dc.contributor.authorLee, Y.K.
dc.date.accessioned2011-07-26T07:05:22Z
dc.date.available2011-07-26T07:05:22Z
dc.date.issued2008
dc.identifier.citationFeng, 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
dc.identifier.issn00218561
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/24851
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1021/jf801905y
dc.sourceScopus
dc.subjectBlack soybeans
dc.subjectFermentation
dc.subjectGlyceollins
dc.subjectLactic acid bacteria
dc.subjectPhytoalexins
dc.subjectRaffinose
dc.subjectRhizopus oligosporus
dc.subjectSoy yogurt
dc.subjectStachyose
dc.typeArticle
dc.contributor.departmentMICROBIOLOGY
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1021/jf801905y
dc.description.sourcetitleJournal of Agricultural and Food Chemistry
dc.description.volume56
dc.description.issue21
dc.description.page10078-10084
dc.identifier.isiut000260675600051
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