Solid-state fermentation with <i>Rhizopus oligosporus</i> RT-3 enhanced the nutritional properties of soybeans.

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作者： Yongzhu,Zhang ^[1] ; Ruicheng,Wei ^[1] ; Fidelis,Azi ^[2] ; Linshu,Jiao ^[1] ; Heye,Wang ^[1] ; Tao,He ^[1] ; Xianjin,Liu ^[1] ; Ran,Wang ^[1] ; Baiyi,Lu ^[1]

作者单位： Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, China. ^[1] Chemical Engineering Laboratory, Synthetic Biology and Intelligent Control Unit, Guangdong Technion Isreal Institute of Technology, Shantou, China. ^[2] Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China. ^[3]

关键词 antioxidant activity enzyme metabolic pathway nutraceutical potential small peptide soluble phenolic

DOI 10.3389/fnut.2022.972860

PMID 36159501

发布时间 2022-09-28

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Frontiers in nutrition

2022年9卷

972860页

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Solid-state fermentation with <i>Rhizopus oligosporus</i> RT-3 enhanced the nutritional properties of soybeans.

Frontiers in nutrition

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Frontiers in nutrition

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Solid-state fermentation with <i>Rhizopus oligosporus</i> RT-3 enhanced the nutritional properties of soybeans.

Frontiers in nutrition

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Frontiers in nutrition

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