Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

Published 2007 View Full Article

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Title
Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 121, Issue 2, Pages 150-156
Publisher
Elsevier BV
Online
2007-10-12
DOI
10.1016/j.ijfoodmicro.2007.09.008

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