Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

Sanjukta, Samurailatpam; Rai, Amit Kumar; Muhammed, Ali; Jeyaram, Kumaraswamy; Talukdar, Narayan Chandra

doi:10.1016/j.jff.2015.02.033

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Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

Author(s): Samurailatpam Sanjukta , Amit Kumar Rai , Ali Muhammed , Kumaraswamy Jeyaram , Narayan Chandra Talukdar

Publication date Created: April 2015

Publication date (Print): April 2015

Journal: Journal of Functional Foods

Publisher: Elsevier BV

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Title: Journal of Functional Foods

Abbreviated Title: Journal of Functional Foods

Publisher: Elsevier BV

ISSN (Print): 17564646

Publication date Created: April 2015

Publication date (Print): April 2015

Volume: 14

Pages: 650-658

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DOI: 10.1016/j.jff.2015.02.033

SO-VID: bbac1863-010f-4936-b121-8ee43fd39aef

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Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

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