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Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07

Dirong Ren, Chenghuan Ren, Jiamin Ren, Shuwen Li, Shuwen Li, Fengjuan Li, Fengjuan Li

2025Food Research International12 citationsDOI

Topics & Concepts

Bacillus amyloliquefaciensFlavorMung beanFood scienceFermentationBacillus (shape)ChemistryBiologyMicrobiologyProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsGABA and Rice Research
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07 | Litcius