Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria
Yiming Li(Sichuan University), Yunhe Xu(Jinzhou Medical University), Linya Wei(Jinzhou Medical University), Jiao Liu(Jinzhou Medical University), Bin Yu(Qilu University of Technology), Lili Zhang(Chinese Academy of Sciences), Jiayao Wang(Beijing Solar Energy Research Institute), Zhenjie Zheng(Jinzhou Medical University), Zhenning Qian(Jinzhou Medical University), Huixin Yang(Central South University), Huanyong Lv(Jinzhou Medical University), Manli Zhu(Jinzhou Medical University)
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