Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions

Published 2018 View Full Article

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Title
Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions
Authors
Keywords
Natto, Processing, Amino acids, TCA-soluble peptides, In vitro, anti-inflammatory
Journal
Journal of Functional Foods
Volume 52, Issue -, Pages 640-647
Publisher
Elsevier BV
Online
2018-12-05
DOI
10.1016/j.jff.2018.11.046

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