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Updated: May 4, 2026

Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles
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在基于Eurotium cristatum的固态发酵过程中,绿核黑豆的感觉性质,营养质量和代谢特征的动态变化

Yuanyuan Zhang1, Bangran Qi1, Qiannan Li1

  • 1Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.

Food chemistry
|June 4, 2024
PubMed
概括

绿核黑豆 (GKBBs) 的欧晶体发酵改善了味道和营养价值. 这种益生菌发酵增强了多和黄,同时减少了酸性,为功能性食物铺平了道路.

关键词:
氨基酸是氨基酸的组成部分.欧 ?? 晶体 (Eurotium cristatum) 是一种含的元素.绿色核黑豆豆 绿色核黑豆豆这种类型的单黄素是Isoflavones.代谢学是指代代谢学.

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