A discovery-based metabolomic approach using UHPLC Q-TOF MS/MS unveils a plethora of prospective antihypertensive compounds in Korean fermented soybeans
Eric Banan‐Mwine Daliri, Akanksha Tyagi, Fred Kwame Ofosu, Ramachandran Chelliah, Joong‐Hark Kim, Jong-Rae Kim, Daesang Yoo, Deog‐Hwan Oh
Topics & Concepts
FermentationFood scienceChemistryEnterococcus faeciumHydrolysisEnzymeEnzymatic hydrolysisAntioxidantFermentation in food processingLactic acidBiochemistryBacteriaBiologyAntibioticsGeneticsProtein Hydrolysis and Bioactive PeptidesPhytoestrogen effects and researchFood Quality and Safety Studies