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Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241).
Ali, Muhammad Waqas; Kim, Il-Doo; Bilal, Saqib; Shahzad, Raheem; Saeed, Muhammad Tariq; Adhikari, Bishnu; Nabi, Rizwana Begum Syed; Kyo, Jeong Rae; Shin, Dong-Hyun.
Afiliação
  • Ali MW; School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea. waqasali3515@yahoo.com.
  • Kim ID; Institute of International Research & Development, Kyungpook National University, Daegu 41566, Korea. ildookim@hanmail.net.
  • Bilal S; School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea. saqib043@yahoo.com.
  • Shahzad R; School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea. raheemshehzad@ymail.com.
  • Saeed MT; Department of Agronomy, University of Agriculture Faisalabad, Faisalabad 38040, Pakistan. mtsuaf@gmail.com.
  • Adhikari B; School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea. bishnu.adhk@gmail.com.
  • Nabi RBS; School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea. ruhii.syed@gmail.com.
  • Kyo JR; School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea. rhkddms1128@naver.com.
  • Shin DH; School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea. dhshin@knu.ac.kr.
Molecules ; 22(12)2017 Dec 11.
Article em En | MEDLINE | ID: mdl-29232930
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Glycine max / Bacillus subtilis / Extratos Vegetais / Antioxidantes Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Glycine max / Bacillus subtilis / Extratos Vegetais / Antioxidantes Idioma: En Ano de publicação: 2017 Tipo de documento: Article