Comprehensive Metabolite Profiling of Four Different Beans Fermented by Aspergillus oryzae

Fermented bean products are used worldwide; most of the products are made using only a few kinds of beans. However, the metabolite changes and contents in the beans generally used during fermentation are unrevealed. Therefore, we selected four different beans (soybean, Glycine max, GM; wild soybean,...

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Detalles Bibliográficos
Autores principales: Lee, Yeon Hee, Lee, Na-Rae, Lee, Choong Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9695057/
https://www.ncbi.nlm.nih.gov/pubmed/36432017
http://dx.doi.org/10.3390/molecules27227917

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9695057/
https://www.ncbi.nlm.nih.gov/pubmed/36432017
http://dx.doi.org/10.3390/molecules27227917

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