HIGHLIGHTS
- who: Xiaoqin He and colleagues from the Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China Chengdu University, Chengdu, China have published the paper: Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji, in the Journal: Foods 2022, 2943 of 16/09/2022
- what: In this study response surface methodology (RSM) was used to optimize the fermentation conditions of edible mushroom by-product (EMDK) with protease and activities as indicators and the changes in the . . .
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