Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji

por He, Xiaoqin, Rong, Peixiu, Liu, Hongyan, Gan, Bingcheng, Wu, Dingtao, Li, Huabin, Gan, Renyou
Publicado 2022