Production of value-added peptides from soybean meal during natural solid-state fermentation: Metabolites and bacterial communities

作者：Dandan Liu, Yiting Guo, Xiaoshuang Liu, Yolandani Yolandani, Haile Ma, Muthupandian Ashokkumar · 发表于：Food Bioscience · 年份：2023 · DOI：10.1016/j.fbio.2023.103266 · 被引用次数：13 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Probiotics and Fermented Foods、Phytase and its Applications