Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota†

已完结 10 由扭扭车发布于 2024/8/7 14:31:20

DOI:10.1039/D3FO04555B
作者：Kai Huang, Guoqiang Chu, Pei Yang, Yongyong Liu, Yu Zhang, Xiao Guan, Sen Li, Hongdong Song and Ying Zhang
文献类型：期刊论文
补充材料：只需要正文

Royal Society of Chemistry (RSC)

Abstract：In our previous study, a polyphenol-utilization targeted quinoa product was developed via solid-state fermentation with Monascus anka. In this study, we investigated the polyphenol-related n

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