Influence of drying methods on isoflavones, soyasaponins, fatty acids, and aroma profiles in Thai fermented black soybean (thua nao)

Fuente: Journal of Agriculture and Food Research
Publication date: May 2026Source: Journal of Agriculture and Food Research, Volume 27Author(s): Pakavit Mathatheeranan, Thanakorn Wongprasert, Wei-Yuan Wu, Huei-Ju Wang, Hsin-Jo Chang, Suet-Yine Woo, Hong-Jhang Chen, Ming-Chih Fang, Inthawoot Suppavorasatit, Ting-Jang Lu