Fungal fermentation inducing improved nutritional qualities associated with altered secondary protein structure of soybean meal determined by FTIR spectroscopy
Sulhattin Yaşar, Ramazan TOSUN, Zeynep Sönmez
Topics & Concepts
FermentationSoybean mealFood scienceChemistryAspergillus oryzaePhytic acidFourier transform infrared spectroscopyRaw materialOrganic chemistryPhysicsQuantum mechanicsFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems