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Table_1_Effect of Fermentation on the Bioactive Compounds o..:
Umair Shabbir
;
Akanksha Tyagi
;
Hun Ju Ham
..
doi:10.3389/fnut.2022.880361.s001. , 2022
Link:
https://doi.org/10.3389/fnut.2022.880361.s001
RT Journal T1
Table_1_Effect of Fermentation on the Bioactive Compounds of the Black Soybean and Their Anti-Alzheimer's Activity.DOCX
UL https://suche.suub.uni-bremen.de/peid=base-ftfrontimediafig:oai:figshare.com:article_19762504&Exemplar=1&LAN=DE A1 Umair Shabbir A1 Akanksha Tyagi A1 Hun Ju Ham A1 Fazle Elahi A1 Deog-Hwan Oh YR 2022 K1 Clinical and Sports Nutrition K1 Dietetics and Nutrigenomics K1 Nutritional Physiology K1 Public Nutrition Intervention K1 Nutrition and Dietetics not elsewhere classified K1 Food Chemistry and Molecular Gastronomy (excl. Wine) K1 Food Nutritional Balance K1 Animal Nutrition K1 Crop and Pasture Nutrition K1 anticholinesterase K1 neurodegeneration K1 metabolites K1 antioxidants K1 polyphenols JF doi:10.3389/fnut.2022.880361.s001 LK http://dx.doi.org/https://doi.org/10.3389/fnut.2022.880361.s001 DO https://doi.org/10.3389/fnut.2022.880361.s001 SF ELIB - SuUB Bremen
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