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Metaproteomic Analysis of Fermented Vegetables Added with Lacticaseibacillus rhamnosus GG and Polyphenols Derived from the Seed Coat of Mung Bean (Vigna radiata L.)

ABSTRACT: Fermented vegetables with probiotic has been recognized as a healthy food. Protein expression has been associated with dietary patterns and linked to health. The purpose of this study the metaproteomics in three formulas of fermented vegetables.

ORGANISM(S): Cellular Organisms

SUBMITTER: Jintana Sirivarasai

PROVIDER: PXD057742 | JPOST Repository | Tue Nov 11 00:00:00 GMT 2025

REPOSITORIES: jPOST

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			Action	DRS
	Kimchi_N0day_RA7_01_34973.mgf	Mgf
	Kimchi_N0day_RA7_01_34973.mzXML	Mzxml
	Kimchi_N0day_RA7_01_34974.mgf	Mgf
	Kimchi_N0day_RA7_01_34974.mzXML	Mzxml
	Kimchi_N0day_RA7_01_34975.mzXML	Mzxml

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