Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241).

Molecules · 2017 · PMC6149969 · PMID 29232930

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markedly significantno p-value reported

Among all the studied soybean cultivars, CKJ prepared from Aga 3 proved to be the most markedly significant in antioxidant activity, total phenolic content, and isoflavones levels, as well as free amino acid composition.

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