Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases
Fermented soybean products, such as <i>cheonggukjang</i> (Japanese <i>natto</i>), <i>doenjang</i> (soy paste), <i>ganjang</i> (soy sauce), and <i>douchi</i>, are widely consumed in East Asian countries and are major sources of bioactive com...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/3/636 |