Wikidata

(Q84689187)

English

Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient

scientific article published on 01 November 2009

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Statements

title
Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
19817642
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:19817642%20AND%20SRC:MED&resulttype=core&format=json
retrieved
9 February 2020

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