Enhancing the antitumor cell proliferation and Cu^<2+>-chelating effects of black soybeans through fermentation with Aspergillus awamori

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概要

• 論文の詳細を見る
• 2013-04-25

著者

• CHOU CHENG-CHUN

  Graduate Institute of Food Science and Technology, National Taiwan University

• Chou Cheng-chun

  Graduate Institute Of Food Science And Technology National Taiwan University

• Chen Yu-Fei

  Graduate Institute of Food Science and Technology, National Taiwan University

• Chiang Ming-Lun

  Department of Tourism and Hospitality Management, Kainan University

• Lo Yi-Chen

  Graduate Institute of Food Science and Technology, National Taiwan University

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• Changes of Microbial Flora and Enzyme Activity during the Aging of Tou-Pan-Chiang, a Chinese Fermented Condiment
• Mycelial Propagation and Enzyme Production in Koji Prepared with Aspergillus oryzae on Various Rice Extrudates and Steamed Rice
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• Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean(BREWING AND FOOD TECHNOLOGY)
• Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)
• Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk(BREWING AND FOOD TECHNOLOGY)
• Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori

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