Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans (Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1
Yu Xiao, Hui Chen, Yajing Wang, Jinrong Ma, Aixiang Hou, Yuanliang Wang, Yulian Chen, Xingjun Lu
Abstract
substantially improved the flavor characteristics and α-glucosidase inhibitory effect, and were greatly helpful to promote the application of soybeans in food products.
Topics & Concepts
GlycineFermentationChemistrySolid-state fermentationInhibitory postsynaptic potentialFood scienceCharacterization (materials science)BiochemistryBiologyAmino acidNanotechnologyMaterials scienceNeuroscienceProbiotics and Fermented FoodsGABA and Rice ResearchBotanical Research and Chemistry