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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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2024-11-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120247 |
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