Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans (Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1

Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans (Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1

In this study, the influence of solid-state fermentation (SSF) using probiotic Eurotium cristatum on the change of volatile organic compounds (VOCs) and α-glucosidase inhibition activity of soybeans was investigated. A total of 46 VOCs were characterized via headspace gas chromatography-ion mobility...

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Bibliographic Details
Main Authors:	Yu Xiao, Hui Chen, Yajing Wang, Jinrong Ma, Aixiang Hou, Yuanliang Wang, Yulian Chen, Xingjun Lu
Format:	Article
Language:	English
Published:	Elsevier 2024-01-01
Series:	Current Research in Food Science
Subjects:	Flavor characteristics Headspace-gas chromatography-ion mobility spectrometry Beany flavor α-glucosidase inhibitory activity Molecular docking analysis
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927124001801
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