Comprehensive Metabolite Profiling of Four Different Beans Fermented by <i>Aspergillus oryzae</i>
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, <i>Glycine max</i>, GM; wild s...
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| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2022-11-01
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| Colección: | Molecules |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/1420-3049/27/22/7917 |
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