Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria.

Li, Yiming; Yang, Huixin; Yu, Bin; Wang, Jiayao; Zhu, Manli; Liu, Jiao; Zheng, Zhenjie; Qian, Zhenning; Wei, Linya; Lv, Huanyong; Zhang, Lili; Xu, Yunhe

Li, Yiming; Yang, Huixin; Yu, Bin; Wang, Jiayao; Zhu, Manli; Liu, Jiao; Zheng, Zhenjie; Qian, Zhenning; Wei, Linya; Lv, Huanyong; Zhang, Lili; Xu, Yunhe.

Afiliación

Li Y; College of Food and Health, Jinzhou Medical University, Jinzhou, China.
Yang H; Comparative Molecular Biosciences Graduate Program, University of Minnesota - Twin Cities, St. Paul, MN, United States.
Yu B; Department of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, China.
Wang J; College of Food and Health, Jinzhou Medical University, Jinzhou, China.
Zhu M; College of Food and Health, Jinzhou Medical University, Jinzhou, China.
Liu J; College of Food and Health, Jinzhou Medical University, Jinzhou, China.
Zheng Z; College of Food and Health, Jinzhou Medical University, Jinzhou, China.
Qian Z; College of Food and Health, Jinzhou Medical University, Jinzhou, China.
Wei L; College of Food and Health, Jinzhou Medical University, Jinzhou, China.
Lv H; College of Food and Health, Jinzhou Medical University, Jinzhou, China.
Zhang L; College of Food and Health, Jinzhou Medical University, Jinzhou, China.
Xu Y; College of Food and Health, Jinzhou Medical University, Jinzhou, China.

Front Microbiol ; 14: 1152654, 2023.

Article en En | MEDLINE | ID: mdl-37533834

Palabras clave

Bian-Que Triple-Bean Soup; bioactive substances; differential metabolites analysis; fermentation; flavor

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Microbiol Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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