Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria

por Wei, Linya, Li, Yiming, Hao, Zina, Zheng, Zhenjie, Yang, Huixin, Xu, Suixin, Li, Shihan, Zhang, Lili, Xu, Yunhe
Publicado 2023

Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria

por Li, Yiming, Yang, Huixin, Yu, Bin, Wang, Jiayao, Zhu, Manli, Liu, Jiao, Zheng, Zhenjie, Qian, Zhenning, Wei, Linya, Lv, Huanyong, Zhang, Lili, Xu, Yunhe
Publicado 2023