Safety evaluation of natto-red bean and its effects on the intestinal microflora
碩士 === 靜宜大學 === 食品營養研究所 === 98 === Our previous study showed that the antioxidant capacity and total polyphenol content of 50% ethanol extract from red bean fermented by Bacillus subtilis were greater than that of from unfermented red beans. On the other hand, research showed that soybean fermented...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/12530913876991192532 |