Differences in Nutrition and Sensory Quality Between Cooked Soybeans, Fermented Natto, and Post-Ripening Natto.

Foods · 2026 · PMC12839747 · PMID 41596835

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showed a trendno p-value reported

Proline and cysteine showed a trend of first increasing and then decreasing, and first decreasing and then increasing, respectively.

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