Browsing UT - Biochemistry by Author "Astuti, Puji"
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Fermentasi Kedelai Hitam Detam 2 oleh Bacillus subtilis natto untuk Meningkatkan Kandungan Isoflavon Aglikon
Astuti, Puji | Hasim | Falah, Syamsul (2014)Fermentation is a process that most humans do to improve value of nature material. Bacillus subtilis natto (B.natto) fermentation was expected to increase the content of aglycone isoflavones that beneficial for health. The ...