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Antioxidants in heat-processed koji and the production mechanisms

Kayu Okutsu1, Yumiko Yoshizaki1, Natsumi Ikeda1

  • 1Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.

Food Chemistry
|May 16, 2015
PubMed

Keywords:
5-Hydroxymethyl furfuralAntioxidant activityIsomaltoseRice koji

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