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

Douchi is a traditional salt-fermented soybean food with various bioactivities, such as anti-oxidation, anti-diabetes, and anti-hypertension, which are greatly affected by the activities of protease and β-glucosidase during koji production. Edible mushroom by-products are ideal ingredients for enhan...

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Detalles Bibliográficos
Autores principales: He, Xiaoqin, Rong, Peixiu, Liu, Hongyan, Gan, Bingcheng, Wu, Dingtao, Li, Huabin, Gan, Renyou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563291/
https://www.ncbi.nlm.nih.gov/pubmed/36230019
http://dx.doi.org/10.3390/foods11192943

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563291/
https://www.ncbi.nlm.nih.gov/pubmed/36230019
http://dx.doi.org/10.3390/foods11192943

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