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Bitter Peptides in Fermented Soybean Foods - A Review.
Jiang, Shaoping; Wang, Xiaodan; Yu, Maosong; Tian, Jiaxue; Chang, Ping; Zhu, Shijie.
Afiliação
  • Jiang S; College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China.
  • Wang X; College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China. jxd@jlu.edu.cn.
  • Yu M; Tianjin haigang steel coil Co.,Ltd, Tianjin, 301600, China.
  • Tian J; College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China.
  • Chang P; College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China.
  • Zhu S; Changchun ZhuLaoLiu Food Co., Ltd, Changchun, 130507, China.
Plant Foods Hum Nutr ; 78(2): 261-269, 2023 Jun.
Article em En | MEDLINE | ID: mdl-37410257
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Glycine max / Alimentos Fermentados Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Glycine max / Alimentos Fermentados Idioma: En Ano de publicação: 2023 Tipo de documento: Article