glycine fermented
Selected indexed studies
- Fermentation and the microbial community of Japanese koji and miso: A review. (J Food Sci, 2021) [PMID:34056716]
- Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. (Compr Rev Food Sci Food Saf, 2021) [PMID:33569911]
- Bioactivity of soy-based fermented foods: A review. (Biotechnol Adv, 2019) [PMID:30521852]
_Worker-drafted node — pending editorial review._
Connections
glycine fermented helps
Sources
- Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. (2021) pubmed
- Fermentation and the microbial community of Japanese koji and miso: A review. (2021) pubmed
- A Chinese fermented soybean food. (2001) pubmed
- Bioactivity of soy-based fermented foods: A review. (2019) pubmed
- Yak-Kong Soybean (Glycine max) Fermented by a Novel Pediococcus pentosaceus Inhibits the Oxidative Stress-Induced Monocyte-Endothelial Cell Adhesion. (2019) pubmed
- Traditional fermented foods with anti-aging effect: A concentric review. (2020) pubmed
- Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. (2022) pubmed
- An insight into the health benefits of fermented soy products. (2019) pubmed
- Trends in the application of Bacillus in fermented foods. (2019) pubmed
- Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review. (2023) pubmed