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大豆发酵驱动了基于体学策略的本地神经保护性的生产

Li Zhang1, Shilin Gong1, Yilang Zuo1

  • 1Faculty of Chinese Medicine & State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Macau.

Current research in food science
|June 11, 2025
PubMed
概括

发酵增强大豆中的生物活性,揭示了具有潜在健康益处的新型化合物. 这些对功能性食物有很大的希望,特别是改善心理健康.

关键词:
发酵 发酵 是一个过程.功能性食品是一种功能性食品.原生生物活性原生生物活性.神经保护是一种神经保护.类组学 类组学 类组学

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