Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study
This study aims to investigate the production of natural flavor compounds through the utilization of Bacillus subtilis-fermented soybean meal extract and evaluate their biological potential. The experiment involved a comprehensive in vitro investigation to assess the capabilities and effects of the...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , , , |
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| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Frontiers Media S.A.
2024-01-01
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| মালা: | Frontiers in Nutrition |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1280209/full |
| ট্যাগগুলো: |
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