Enhancement of antioxidant activity and improvement of the bright color of fermented soybean using ergothioneine biosynthesized by Aspergillus oryzae
Abstract Even though fermented soybean (FS) contains various antioxidant compounds, this long‐time processing still faces various oxidations caused by enzymes or heat. To elucidate the possibility of the oxidations as well as the level of enhancement of antioxidant properties to limit such oxidation...
I tiakina i:
| Ngā kaituhi matua: | , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Wiley
2023-03-01
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| Rangatū: | Legume Science |
| Ngā marau: | |
| Urunga tuihono: | https://doi.org/10.1002/leg3.165 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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