Bioactivity of soy-based fermented foods: A review.
作者： Zhen-Hui Cao , Julia M. Green-Johnson , Nicole D. Buckley , Qiu-Ye Lin
DOI: 10.1016/J.BIOTECHADV.2018.12.001
关键词:
摘要: For centuries, fermented soy foods have been dietary staples in Asia and, now, in response to consumer demand, they are available throughout the world. Fermentation bestows unique …
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