Research review on solid-state fermentation of soybean meal: Core strains, fermentation mechanisms and functional characteristics, parameter control, new technologies, applications, and challenges

Process Biochemistry 2026

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Authors: Qingzhi Ding, Xiaoran Li, Zijie Mo, Huamin Yang, Lin Luo, Haile Ma, R.A. Dilmi Anuththara Ranasinghe, Chunhua Dai, Ting Zhang

DOI: 10.1016/j.procbio.2026.05.014

Cited by: 1

References: 217

Fields of Study & Subjects

Microencapsulation and Drying Processes Food composition and properties Probiotics and Fermented Foods

References 217