Publication | Open Access

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

NutritionFermented SoybeansFood FermentationIn Vitro FermentationBiochemistryFood AnalysisBioanalysisDigested FractionsBiochemical EngineeringBiotechnologyFood DigestionAlternative Protein SourceMicrobiologyProtein DigestibilityMetabolismMedicinePlant FoodsHealth Sciences