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Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean-maize blends.

Authors
Type
Published Article
Journal
Food science & nutrition
Publication Date
Volume
2
Issue
6
Pages
768–785
Identifiers
DOI: 10.1002/fsn3.171
PMID: 25493196
Source
Medline
Keywords
  • Amino Acid
  • Fermentation
  • Lactic Acid Bacteria
  • Phytic Acid
  • Protein
  • Soybean Paste

Abstract

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