Citations in impact factor journals
An insight into the health benefits of fermented soy
products Food Chemistry |
Fermentation Increases Isoflavone Aglycone Contents in Black Soybean Pulp Asian Journal of Animal and Veterinary Advances Vol. 7, Issue 6, 502, 2012 |
Citation to this article as recorded by
Hong, G.E., P.K. Mandal, K.W. Lim and C.H. Lee, 2012. Fermentation increases isoflavone aglycone contents in black soybean pulp. Asian J. Animal Vet. Adv., 7 : 502-511. CrossRef |
Singh, V.P., V. Pathak and A.K. Verma, 2012. Fermented meat products: Organoleptic qualities and biogenic amines: A review. Am. J. Food Technol., 7: 278-288. CrossRef |
Citation to this article as recorded by
Thua Nao : A Traditional Thai Fermented Soy Product Handbook of Plant-Based Fermented Food and Beverage Technology Second Edition |
Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar PLOS ONE Vol. 16, Issue 12, e0260777, 2021 |
Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review American Journal of Food Technology Vol. 7, Issue 5, 278, 2012 |
Total Phenolic and Flavonoid Contents of Soybean
Fermentation by <i>Bacillus subtilis</i>
SB-MYP-1 Advanced Materials Research |
How to cite this article
E. Chukeatirote, K. Dajanta and A. Apichartsrangkoon, 2010. thua nao, Indigenous Thai Fermented Soybean: A Review. Journal of Biological Sciences, 10: 581-583.
DOI: 10.3923/jbs.2010.581.583
URL: https://scialert.net/abstract/?doi=jbs.2010.581.583
DOI: 10.3923/jbs.2010.581.583
URL: https://scialert.net/abstract/?doi=jbs.2010.581.583