By-Products of the Black Soybean Sauce Manufacturing Process as Potential Antioxidant and Anti-Inflammatory Materials for Use as Functional Foods

To assess the potential of by-products of the black bean fermented soybean sauce manufacturing process as new functional food materials, we prepared black bean steamed liquid lyophilized product (BBSLP) and analysed its antioxidant effects in vitro. RAW264.7 macrophages were cultured and treated wit...

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Detalles Bibliográficos
Autores principales: Hsieh, Shu-Ling, Shih, Yi-Wen, Chiu, Ying-Ming, Tseng, Shao-Feng, Li, Chien-Chun, Wu, Chih-Chung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8709241/
https://www.ncbi.nlm.nih.gov/pubmed/34961049
http://dx.doi.org/10.3390/plants10122579

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8709241/
https://www.ncbi.nlm.nih.gov/pubmed/34961049
http://dx.doi.org/10.3390/plants10122579

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