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...

Cijeli opis

Bibliografski detalji

Glavni autori:	Tham Thi Hong Nguyen, Ngoc Thi Le Nguyen, Thuy Thi Nguyen, Ha Cong Nguyen
Format:	Artigo
Jezik:	Inglês
Izdano:	Wiley 2023-03-01
Serija:	Legume Science
Teme:	Aspergillus oryzae bright color ergothioneine fermented soybean lipid oxidation
Online pristup:	https://doi.org/10.1002/leg3.165
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!