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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,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |