浅析发酵工艺在增强豆类产品营养价值中的应用

Analysis of the Application of Fermentation Technology in Enhancing the Nutritional Value of Legume Products

本研究分析了不同发酵条件,如温度、时间、菌种等对豆类产品营养成分的影响,旨在为豆类产品的加工提供理论依据。

This study analyzed the effects of different fermentation conditions,such as temperature,time,and strain on the nutritional composition of legume products,aiming to provide a theoretical basis for the processing of legume products.