Bacillus subtilis natto fermentation to improve aglycone isoflavones content of black soybean varieties detam 2
The utilization of Bacillus subtilis natto (B.natto) in fermentation was expected to increase the content of aglycone isoflavones which is beneficial for health. This study aimed to measure the isoflavone aglycone daidzein and genistein content in fermented black soybean varieties detam 2 using B. n...
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International Food Research Journal, Universiti Putra Malaysia
2015
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=89694 |