Effects of Solid-State Fermentation with the Ganoderma spp. and Coriolus versicolor on the Total Phenol Contents and Antioxidant Properties on Black Soybean
Aim of this study was to evaluate the influence of solid-state fermentation of 4 strains ((Ganoderma oregonense (GO), Ganoderma lucidum (GL), Ganoderma sinensis (GS), and Coriolus versicolor (CV))) on the nutrients, functional ingredients, and antioxidant activity in black soybean. As a result, afte...
| Published in: | Journal of Chemistry |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-01-01
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| Online Access: | http://dx.doi.org/10.1155/2023/9462748 |