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Transformation effects of Bacillus subtilis BSNK-5 on okara: Insights into its component transformation, structural

Weimin Meng1, Miao Hu1, Yaxin Gao1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China.

Food Chemistry
|February 20, 2025
PubMed

Keywords:
Bacillus subtilis BSNK-5Functional characteristicsOkaraProcessing characteristicsStructural characteristics

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