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由Rhizopus oligosporus发酵的咖啡的功能

Shin Nishiumi1, Tatsuo Nakahara2, Mei Kimura1

  • 1Department of Biosphere Sciences, School of Human Sciences, Kobe College.

Journal of nutritional science and vitaminology
|August 31, 2025
PubMed
概括

用Rhizopus oligosporus (R. oligosporus) 发酵咖啡豆改变了它们的组成,增加了食纤维和酸. 这种发酵增强了咖啡的预防肥胖和糖尿病的潜力,

关键词:
类植物咖啡发酵过程α-氨酸酶α-葡萄糖酶

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