Učitavanje...
Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases
Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus...
Spremljeno u:
| Izdano u: | Foods |
|---|---|
| Glavni autori: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2021
|
| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8003083/ https://ncbi.nlm.nih.gov/pubmed/33803607 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030636 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|