Influence of microorganisms on flavor substances and functional components of sojae semen praeparatum during fermentation: A study integrating comparative metabolomics and high-throughput sequencing
-
Published:2024-07
Issue:
Volume:187
Page:114405
-
ISSN:0963-9969
-
Container-title:Food Research International
-
language:en
-
Short-container-title:Food Research International
Author:
Wang BinORCID,
Shi Yifan,
Zhang Hongyi,
Hu Yuan,
Chen Hongping,
Liu Youping,
Wang Fu,
Chen LinORCID
Reference90 articles.
1. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability;Ahnan-Winarno;Comprehensive Reviews in Food Science and Food Safety,2021
2. Biodegradation of aflatoxin by bacterial species isolated from poultry farms;Ali;Toxicon,2021
3. Isolation and characterization of bacteria from the gut of Bombyx mori that degrade cellulose, xylan, pectin and starch and their impact on digestion;Anand;Journal of Insect Science,2010
4. Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2;Bolyen;Nature Biotechnology,2019
5. The Carbohydrate-Active EnZymes database (CAZy): An expert resource for Glycogenomics;Cantarel;Nucleic Acids Research,2009