Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto
Xuefeng Chen, Yalong Lu, Aiqing Zhao, Yingmei Wu, Yuanyuan Zhang, Xingbin Yang
Topics & Concepts
FermentationFood scienceBacillus subtilisIsoflavonesAglyconeChemistryMonosaccharidePolysaccharideGlycosideBiochemistryBacteriaBiologyOrganic chemistryGeneticsProbiotics and Fermented FoodsPhytoestrogen effects and researchGABA and Rice Research