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Differences in Nutrition and Sensory Quality Between Cooked Soybeans, Fermented Natto, and Post-Ripening Natto

Microbial fermentation is an important means to enhance the nutrition and functionality of food, and soybean fermentation has a long history and a wide variety of products. This study systematically compared the effects of fermentation and post-ripening processes of <i>Bacillus subtilis natto</i> JL...

Celý popis

Uloženo v:
Hlavní autoři: Yuguang He, Yuanyuan Jiang, Da Li, Xue Ou, Xinyu Miao, Mubai Sun, Honghong Niu, Mei Hua, Ying Su, Jinghui Wang, Zhuo Liu
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2026-01-01
Edice:Foods
Témata:
fermented foods
<i>Bacillus subtilis natto</i>
texture characteristics
flavor
On-line přístup:https://www.mdpi.com/2304-8158/15/2/237
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