Abstract
In this paper, the quality characteristics of mung bean and the types of microbial strains used in fermented mung bean products were summarized. And the types of mung bean fermented food and their functional properties were also introduced. Furthermore, the problems and suggestions were listed in the paper, which was helpful to develop and utilize the mung bean.
Publication Date
2-28-2019
First Page
231
Last Page
236
DOI
10.13652/j.issn.1003-5788.2019.02.043
Recommended Citation
Li, WANG; Si, REN; Sumei, ZHOU; Cuiping, YI; Litao, TONG; Lili, WANG; and Xianrong, ZHOU
(2019)
"Research progress fermented food and its functional properties of mung bean,"
Food and Machinery: Vol. 35:
Iss.
2, Article 43.
DOI: 10.13652/j.issn.1003-5788.2019.02.043
Available at:
https://www.ifoodmm.cn/journal/vol35/iss2/43
References
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