Enhancing the Quality of Black Bean by <i>Ganoderma oregonense</i> Solid-State Fermentation and Its Application in Steamed Bread.

Foods · 2026 · PMC13163655 · PMID 42121531

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an increasing trendno p-value reported

Total Phenolic Content and DPPH-Radical Scavenging Capacity of SB As shown in Figure 6 A, the addition of FBB40 increased the total phenol content and DPPH-radical scavenging rate of FBBSB with an increasing trend with the increasing amounts of additions.

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Enhancing the Quality of Black Bean by &lt;i&gt;Ganoderma oregonense&lt;/i&gt; Solid-State Fermentation and Its Application in Steamed Bread.

The sentences

Enhancing the Quality of Black Bean by <i>Ganoderma oregonense</i> Solid-State Fermentation and Its Application in Steamed Bread.