Optimization of the Solid Fermentation Process of Hordeum vulgare Linn. by Ganoderma lucidum Mycelium and Its Antioxidant and Hypoglycemic Activities
This study focuses on the optimization of the solid fermentation conditions of highland barley (Hordeum vulgare Linn.) by Ganoderma lucidum mycelium to enhance its health benefits. The optimization was guided by triterpene content, using single-factor experiments and response surface methodology. Ad...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , , |
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| Formáid: | Artigo |
| Teanga: | Chinês |
| Foilsithe / Cruthaithe: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Sraith: | Shipin gongye ke-ji |
| Ábhair: | |
| Rochtain ar líne: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030449 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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