Effects of fermentation time on the bioactive constituents of Kinema, a traditional fermented food of Nepal
Kinema is a traditional food prepared by the natural fermentation of cooked soybeans. The fermented Kinema is known to have several bioactive constituents, however, only limited reports on the effect of fermentation time on the bioactivity of Kinema are available. Therefore, in this work, changes in...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-04-01
|
| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023019345 |