Transcriptomic Analysis and Products of Nutrient Transformation in Hongjundouzha, a Traditional Hakka Fermented Okara Food Fermented by Neurospora crassa LY03, during Fermentation
LIN Biaosheng, CHEN Guanxi, ZHANG Qingji, LIN Bin, CHEN Xiaohong, LI Ying
(1. College of Life Science, Longyan University, Longyan 364012, China; 2. Key Laboratory of Fujian Universities Preventive Veterinary Medicine and Biotechnology, Biotechnology and Health Products Engineering Technology Research Center of Longyan University, Longyan 364012, China; 3. Agricultural and Social Development Section, Longyan Science and Technology Bureau, Longyan 364000, China)
LIN Biaosheng, CHEN Guanxi, ZHANG Qingji, LIN Bin, CHEN Xiaohong, LI Ying. Transcriptomic Analysis and Products of Nutrient Transformation in Hongjundouzha, a Traditional Hakka Fermented Okara Food Fermented by Neurospora crassa LY03, during Fermentation[J]. FOOD SCIENCE, 2023, 44(14): 197-205.