Medicine & Life Sciences
Soybeans
100%
Fermentation
86%
Bacillus
80%
Antioxidants
60%
Phenol
47%
Linoleic Acid
24%
Free Radicals
19%
Lipid Peroxidation
18%
Metals
17%
Free Radical Scavengers
13%
Weights and Measures
12%
Functional Food
12%
Bacillus subtilis
11%
Emulsions
10%
Ascorbic Acid
10%
Oxidative Stress
7%
In Vitro Techniques
4%
Agriculture & Biology
Bacillus (bacteria)
80%
soybeans
59%
antioxidant activity
59%
fermentation
57%
phenol
36%
extracts
21%
linoleic acid
18%
lipid peroxidation
16%
metals
15%
iron
14%
free radical scavengers
11%
peroxidation
11%
functional foods
10%
emulsions
9%
Bacillus subtilis
9%
ascorbic acid
8%
oxidative stress
8%
antioxidants
6%
dosage
5%
methodology
2%