Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans (Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1
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Published:2024-09
Issue:
Volume:
Page:100854
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ISSN:2665-9271
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Container-title:Current Research in Food Science
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language:en
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Short-container-title:Current Research in Food Science
Author:
Xiao YuORCID,
Chen Hui,
Wang Yajing,
Ma Jinrong,
Hou Aixiang,
Wang Yuanliang,
Chen Yulian,
Lu Xingjun
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