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Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji.
Foods. 2022 Sep 20;11(19):2943. doi: 10.3390/foods11192943.
Foods. 2022.
PMID: 36230019
Free PMC article.
Untargeted metabolomics analysis of non-volatile metabolites and dynamic changes of antioxidant capacity in Douchi with edible mushroom by-products.
Rong PX, He XQ, Ayyash M, Liu Y, Wu DT, Geng F, Li HB, Ng SB, Liu HY, Gan RY.
Rong PX, et al.
Food Chem. 2024 Jan 15;431:137066. doi: 10.1016/j.foodchem.2023.137066. Epub 2023 Aug 10.
Food Chem. 2024.
PMID: 37572484
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