A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods
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DOI: 10.3390/foods13030415
Abstract: Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic and bioactive compounds. However, a differential analysis of characteristic flavor and function among different fermented soy… read more here.
Keywords: foods systematic; soy foods; soy sauce; fermented soy ... See more keywords