ORIGINAL RESEARCH
Published on 06 Dec 2024
Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium
doi 10.3389/fnut.2024.1509341
- 469 views
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Enhancing Nutrient Profile, Safety, and Sustainability with Fermentation Technology
Enhancing Nutrient Profile, Safety, and Sustainability with Fermentation Technology
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Articles
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doi 10.3389/fnut.2024.1450789
- 585 views
CORRECTION
Published on 17 May 2024
Corrigendum: Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation
doi 10.3389/fnut.2024.1423909
- 525 views
ORIGINAL RESEARCH
Published on 01 Feb 2024
Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation
doi 10.3389/fnut.2024.1344117
- 2,811 views
- 4 citations
Published in
Frontiers in Nutrition
- Nutrition and Food Science Technology
Impact
- 11kTopic views
- 7,927Article views
- 2,185Article downloads