Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria
Yiming Li(Shanghai University of Traditional Chinese Medicine), 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(Jinzhou Medical University), Zhenjie Zheng(Hong Kong Polytechnic University), Zhenning Qian(Jinzhou Medical University), Huixin Yang(University of Minnesota), Huanyong Lv(Jinzhou Medical University), Manli Zhu(Jinzhou Medical University)
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