Synchronous reducing anti-nutritional factors and enhancing biological activity of soybean by the fermentation of edible fungus Auricularia auricula
Gonglin Cai, Xiaotong Yi, Zhichao Wu, Huabin Zhou, Hailong Yang
Topics & Concepts
Food scienceFermentationAuriculariaFungusBiologyFermentation in food processingBiotechnologyBotanyBacteriaGeneticsLactic acidFood Quality and Safety StudiesPhytoestrogen effects and researchMicrobial Metabolites in Food Biotechnology