Work

Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits

Year: 2022

Type: review

Source: Food Research International

DOI: 10.1016/j.foodres.2022.111575

Authors: Yali Qiao, Kenan Zhang, Zongcai Zhang, Chao Zhang, Yan Sun, Zhen Feng

Institutions: Northeast Agricultural University, Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: G5668741998

OpenAlex ID: W4283452785

FWCI: 2.206

Cites: 303

Cited by: 117

Related to: 10