Effect of Bacillus natto solid‐state fermentation on the functional constituents and properties of Ginkgo seeds
Author:
Affiliation:
1. Northeast Forestry University Harbin P. R. China
2. Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Beijing Forestry University Beijing P. R. China
Funder
National Key R&D Program of China
Fundamental Research Funds for the Central Universities
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12820
Reference33 articles.
1. OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL
2. Fungal Association with Ginkgo biloba
3. Protein breakdown and release of antioxidant peptides during simulated gastrointestinal digestion and the absorption by everted intestinal sac of rapeseed proteins
4. Thrombolytic Effect of Nattokinase on a Chemically Induced Thrombosis Model in Rat.
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