A systematic review of fermented Saccharina japonica: Fermentation conditions, metabolites, potential health benefits and mechanisms
Jinlan Nie, Xiaoting Fu, Lei Wang, Jiachao Xu, Xin Gao
Topics & Concepts
FermentationFood scienceFermentation in food processingFlavorMonascusFood industryBiotechnologyBiologyChemistryLactic acidBacteriaGeneticsSeaweed-derived Bioactive CompoundsProtein Hydrolysis and Bioactive PeptidesEchinoderm biology and ecology