Open AccessAntioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean)as Affected by Bacillus-fermentation
Author(s) -
Katekan Dajanta,
Arunee Apichartsrangkoon,
Ekachai Chukeatirote
Publication year - 2011
Publication title -
journal of microbial and biochemical technology
Language(s) - English
Resource type - Journals
ISSN - 1948-5948
DOI - 10.4172/1948-5948.1000052
Subject(s) - fermentation , antioxidant , food science , antioxidant capacity , biology , microbiology and biotechnology , biochemistry