Enhanced phenolic content and antioxidant activity of broad bean natto following simulated in vitro digestion

已完结 10 由蟹黄发布于 2024/8/6 16:02:56

DOI:10.1111/ijfs.16948
作者：YueHong Zhao, XiJuan Yang, Yu Liu, Jing Wu, Jie Zhang, Bin Dang
文献类型：期刊论文
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Abstract： Broad bean can be processed into various forms such as steamed broad beans (SBB) and broad bean natto (BBN), with potential variations in their nutritional profiles upon

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