Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: a comparative study of Thai fermented soybeans (thua nao).

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• Publication year

  2013

• Venue

  international food research journal

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Chemistry

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  No identifiers available.

• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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