Effects of Solid-State Fermentation with the Ganoderma spp. and Coriolus versicolor on the Total Phenol Contents and Antioxidant Properties on Black Soybean
Aim of this study was to evaluate the influence of solid-state fermentation of 4 strains ((Ganoderma oregonense (GO), Ganoderma lucidum (GL), Ganoderma sinensis (GS), and Coriolus versicolor (CV))) on the nutrients, functional ingredients, and antioxidant activity in black soybean. As a result, afte...
-д хадгалсан:
| Үндсэн зохиолчид: | , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Wiley
2023-01-01
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| Цуврал: | Journal of Chemistry |
| Онлайн хандалт: | http://dx.doi.org/10.1155/2023/9462748 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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