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Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties

Yaxin Gao; Miao Hu; Weimin Meng; Wei Wen; Pengfei Zhang; Bei Fan; Fengzhong Wang; Shuying Li
Food Chemistry · Vol. 443 · pp. 138523 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-06-01
Publication Year2024
Volume443
Pages138523
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.138523
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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