갈색콩 두유의 젖산 발효 중 phytochemicals 및 항산화 활성 변화

목차 (Table of Contents)

• 서론
• 재료 및 방법
• 1 재료, 시약, 배지 및 사용균주
• 2 두유 제조 및 젖산발효
• 3 pH, 산도 및 생균수
• 4 추출물 제조
• 5 총 phenolics 함량 측정
• 6 Isoflavone 함량 분석
• 7 DPPH 라디칼 소거활성
• 8 ABTS 라디칼 소거활성
• 9 FRAP assay
• 10 통계처리
• 결과 및 고찰
• 1 갈색콩 두유의 젖산 발효 중 이화학적 특성 변화
• 2 갈색콩 두유의 젖산 발효 중 총 phenolics 함량변화
• 3 갈색콩 두유의 젖산 발효 중 isoflavone 함량 변화
• 4 갈색콩 두유의 젖산 발효 중 항산화 활성 변화
• References

참고문헌 (Reference)

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