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Fermentation of black soybean with Bacillus spp. for the production of kinema: changes in antioxidant potential on fermentation and gastrointestinal digestion

Crossref DOI link: https://doi.org/10.1007/s13197-021-05144-y

Published Online: 2021-05-27

Published Print: 2022-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sanjukta, Samurailatpam

Sahoo, Dinabandhu

Rai, Amit Kumar https://orcid.org/0000-0002-4496-7585
License Information

Text and Data Mining valid from 2021-05-27

Version of Record valid from 2021-05-27
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Article History

Revised: 12 May 2021

Accepted: 18 May 2021

First Online: 27 May 2021

Declarations

:

: The authors declare no conflict of Interest.

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