Purification and Identification of 1-Deoxynojirimycin (DNJ) in Okara Fermented by Bacillus subtilis B2 from Chinese Traditional Food (Meitaoza)

Journal of Agricultural and Food Chemistry - Tập 58 Số 7 - Trang 4097-4103 - 2010
Yunping Zhu1, Kohji Yamaki2, Tadashi Yoshihashi2, Mayumi Kameyama3, Xiuting Li1, Yongqiang Cheng4, Yutaka Mori2, LI Li-te4
1Department of Food Science, School of Chemical and Environmental Engineering, Beijing Technology and Business University, No. 33 Fucheng Road, Haidian District, Beijing 100048, China
2Post-harvest Science and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki 305-8686, Japan
3National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki 305-8642, Japan
4College of Food Science and Nutritional Engineering, Post Box 40, China Agricultural University, East Campus, No. 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China

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Thông tin xuất bản

Journal of Agricultural and Food Chemistry

Tập 58 Số 7

4097-4103

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