ArticleFoods (Basel, Switzerland)2022

Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji.

Xiaoqin He et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.