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Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus...

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Detalles Bibliográficos
Autores principales:	Jang, Chan Ho, Oh, Jisun, Lim, Ji Sun, Kim, Hyo Jung, Kim, Jong-Sang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003083/ https://www.ncbi.nlm.nih.gov/pubmed/33803607 http://dx.doi.org/10.3390/foods10030636

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