Comparison of primary and secondary metabolites and antioxidant activities by solid-state fermentation of Apios americana Medikus with different fungi

Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing

Comparison in Bioactive Compounds and Antioxidant Activity of Cheonggukjang Containing Mountain-Cultivated Ginseng Using Two Bacillus Genus

Enhancement of non-glycoside phytoestrogens and digestive enzymatic inhibition activity during bioprocessing of isoflavone-enriched soybean leaves by mycelia of Tricholoma matsutake

Exploring the nutritional biochemical profiles and biological functions in the green microalga Chlorella fusca

Investigating alterations of nutritional constituents, antioxidant abilities, and physicochemicals in aging processes of ginseng sprouts

Chemical Compositions before and after Lactic Acid Fermentation of Isoflavone-Enriched Soybean Leaves and Their Anti-Obesity and Gut Microbiota Distribution Effects

Examining the Alterations in Metabolite Constituents and Antioxidant Properties in Mountain-Cultivated Ginseng (Panax ginseng C.A. Meyer) Organs during a Two-Month Maturation Period

Comparison of microbial diversity and metabolites on household and commercial doenjang

Overexpression of R2R3-MYB IbMYB1a induces anthocyanin pigmentation in soybean cotyledon