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Journal article [1]
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2022 [1]
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英語English [1]
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Food Chemistry [1]
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Soy protein degradation drives diversity of amino-containing compounds via Bacillus subtilis natto fermentation
Journal article
Zhang, Lili, Wu, Jian lin, Xu, Pan, Guo, Sheng, Zhou, Tingting, Li, Na. Soy protein degradation drives diversity of amino-containing compounds via Bacillus subtilis natto fermentation[J]. Food Chemistry, 2022, 388.
Authors:
Zhang, Lili
;
Wu, Jian lin
;
Xu, Pan
;
Guo, Sheng
;
Zhou, Tingting
; et al.
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TC[WOS]:
20
TC[Scopus]:
21
IF:
8.5
/
8.2
|
Submit date：2023/01/30
Anti-hypertension
Biogenic Amines
Derivatization
Dipeptides
Food Fermentation
Natto
