HIGHLIGHTS
- who: u03b3-aminobutyric acid and collaborators from the (UNIVERSITY) have published the Article: Food Sci. Technol, Campinas, 43, e102722, 2023 1 Food Science and Technology ISSN 0101-2061 (Print), in the Journal: (JOURNAL)
- what: The aim of this work was to assess the contents of multiple bioactive compounds and tracked the BAs content in five types of fermented soybeans. The results in this study provided useful information for understanding the quality of fermented soybeans and will be available for consumers to choose suitable and nutritious fermented soybeans.
- how: The results showed that the . . .
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