Individual and collaborative solid-state fermentation by Monascus purpureus and Eurotium cristatum: Impact on metabolite profiling and hypolipidemic properties of black Tartary buckwheat

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DOI:10.1016/j.foodchem.2025.146309
作者：Jiuhong Du ,?Li Xiong ,?Xiaoqing Chen ,?Yangyu Zhou ,?Wenyue Yu ,?Yue Xiao ,?Yuqin Yao ,?Yina Huang ,?Hong Gao
文献类型：期刊论文
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Elsevier

Abstract：The growing demand for healthy Tartary buckwheat-based foods has sparked interest in fermentation as a processing technique to enhance food quality and bioactivity. This study investigated t

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