In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans.

Sci Rep · 2021 · PMC8270925 · PMID 34244542

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an increasing trendno p-value reported

Meanwhile, F showed an increasing trend for all indices during simulated digestion.

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showed a trendno p-value reported

The inhibition (%) in B and S also showed a trend of increase basically, but B was unstable under the gastric stage (stages 1 and 2), and S showed a decrease between stages 3 and 4.

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