Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria

Overview of attention for article published in Frontiers in Microbiology, July 2023

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New Research: Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria #microbiology https://t.co/QfsLNJQAqm

20 Jul 2023

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