Table 1. Polyphenol and melanoidin content in RM-BS with different fermentation periods

From

α-Glucosidase Inhibitory Activity in Rice Miso Supplementary with Black Soybean

Chengyu Jiang, Zhaohong Ci, Michiyuki Kojima

American Journal of Food Science and Technology. 2019, 7(1), 27-30 doi:10.12691/ajfst-7-1-5