First published 10/3/2026, 7:59:15 PM · Last updated 10/3/2026, 7:59:15 PM

Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean Koji prepared with Aspergillus awamori

A journal article reports that cultivation temperature and duration influence antioxidant activity and total phenolic content in soybean koji produced with Aspergillus awamori. The record cites the Journal of Food and Drug Analysis and the Taiwan Food and Drug Administration as publishers and was published 2020-07-14.

Categories: science-and-space

Generated scores

Scores are based on the cited reporting and use a 1–10 scale. Read the methodology.

Confidence: 6/10How certain the assessment is based on the clarity and evidence in the cited reporting.
Geographic reach: 4/10How widely the event reaches, from a local area (1) to worldwide impact (10).
Global importance: 2/10The event's broader significance, from limited importance (1) to major global importance (10).
Impact magnitude: 3/10The scale or severity of the real-world impact, from minor (1) to extreme (10).
Positivity: 5/10How harmful or beneficial the event is, from strongly harmful (1) to strongly positive (10).
Urgency: 1/10How time-sensitive the event is, from low urgency (1) to immediate attention needed (10).

Why it matters

The study concerns production parameters that change antioxidant and phenolic levels in a fermented soybean food product.

Sources

Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean Koji prepared with Aspergillus awamoriMetadata provided by Crossref. Usage terms

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