Mechanism of the release and transformation of polyphenols during germination and fermentation in millets: profile and metabolomics based analysis?

已完结 10 由甜茶发布于 2025/11/11 18:32:54

DOI:10.1039/D4FO05625F
作者：Yu Wang, Yu Zhang, Sen Li, Kai Huang, Hongwei Cao, Wenjie Qiu and Xiao Guan
文献类型：期刊论文
补充材料：只需要正文

Royal Society of Chemistry (RSC)

Abstract：Germination and fermentation are effective ways to improve polyphenol contents in whole grains; however, their mechanisms await clear explanation. This study aimed to elucidate the mechanism

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