Influence of Monascus on polyphenol content and species in fermented Apocynum venetum L.
ObjectiveTo explore the influence of Monascus fermentation on the release of polyphenols from Apocynum venetum L. leaves.MethodsApocynum venetum L. was fermented with Monascus, and the content of polyphenols was measured, followed by transcriptome analysis.ResultsTotal polyphenols, soluble polypheno...
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| Médium: | Artigo |
| Jazyk: | Inglês |
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The Editorial Office of Food and Machinery
2025-02-01
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| On-line přístup: | http://ifoodmm.com/spyjx/article/html/202502016?st=article_issue |
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