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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue 7
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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

Yi-Ching Lin Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
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Cheng-Chun Chou Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, TaiwanCorrespondence[email protected]
Pages 627-636 | Received 21 Jan 2008, Accepted 15 Feb 2008, Published online: 10 Oct 2009

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