Active Components and Antioxidant, Hypoglycaemic and Antihypertensive Activities of Fermented Pyropia yezoensis

To develop the fermented food of Porphyra yezoensis, monascus and compound yeast and lactic acid bacteria were used to ferment Porphyra yezoensis. The active ingredients of Porphyra yezoensis during fermentation were determined, and their antioxidant, hypoglycemic and antihypertensive activities wer...

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Bibliografiset tiedot

Päätekijät:	Yanli DU, Lei WANG, Jiachao XU, Xin GAO, Xiaoting FU
Aineistotyyppi:	Artigo
Kieli:	Chinês
Julkaistu:	The editorial department of Science and Technology of Food Industry 2024-11-01
Sarja:	Shipin gongye ke-ji
Aiheet:	pyropia yezoensis fermentation polyphenol flavone antioxidant activity hypoglycemic activity antihypertensive activity
Linkit:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120247
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