Value-adding Okara via Monascus?purpureus solid-state fermentation: Microstructural remodeling, metabolite enrichment, and bioactivity enhancement

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DOI:10.1016/j.foodchem.2025.146443
作者：Hayeong Kim ,?Hunje Lee ,?Soyoung Park ,?Seoyoon Yang ,?Ghahyun Jeffrey Kim ,?Sichul Lee ,?Il-Kyoon Mok ,?Ji Yeon Lee ,?Soochul Park ,?Kunal Pal ,?Doman Kim
文献类型：期刊论文
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Elsevier

Abstract：Okara, the main by-product of soybean processing, is rich in bioactive compounds yet remains underutilized due to unfavorable flavor, gritty texture, poor digestibility, rapid spoilage, and

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