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- W2368602096 abstract "Aspergillus oryzae,Rhizopus Oligosporus and Actinomucor elegans were used respectively for fermented soya beans per-fermentation,mold culture of which by four different per-fermentation time were further fermented.The quality and anti-α-glucosidase activity of fermented soya beans by different moulds and per-fermentation time were compared.The results showed that sensory and phy-chemical quality and anti-α-glucosidase activity of fermented soya beans by Aspergillus oryzae was best,when they were per-fermented for 72 hours,fermented soya beans product of all the three moulds obtained the highest anti-α-glucosidase activity.Taken together,fermented soya beans by Aspergillus oryzae had the best quality and hypoglycemic activity,which was per-fermented for 60 hours a 72 hours." @default.
- W2368602096 created "2016-06-24" @default.
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- W2368602096 date "2011-01-01" @default.
- W2368602096 modified "2023-09-26" @default.
- W2368602096 title "Effect of per-fermentation conditions on quality and anti-α-glucosidase activity of fermented soya beans" @default.
- W2368602096 hasPublicationYear "2011" @default.
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