Correlation analysis between soluble sugars of soybean and mucus drawing length of fermented natto
Author:
Affiliation:
1. Agricultural University, China
2. South China Agricultural University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101412&tlng=en
Reference45 articles.
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2. Gamma-polyglutamic acid-rich natto suppresses postprandial blood glucose response in the early phase after meals: a randomized crossover study;Araki R.;Nutrients,2020
3. Effect of exogenous melatonin on the quality of soybean and natto products under drought stress;Cao L.;Journal of Chemistry,2021
4. Improvement of soybean cultivars for natto production through the selection of seed morphological and physiological characteristics and seed compositions: a review;Escamilla D. M.;Plant Breeding,2019
5. Optimization of production parameters for preparation of natto-pigeon pea with immobilized Bacillus natto and sensory evaluations of the product;Feng C.;Innovative Food Science & Emerging Technologies,2015
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1. Untargeted metabolomics revealed the effect of soybean metabolites on poly(γ‐glutamic acid) production in fermented natto and its metabolic pathway;Journal of the Science of Food and Agriculture;2023-10-26
2. Characteristics of the soy sauce taste and koji enzyme profiles as affected by soybean traits;Food Bioscience;2023-06
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