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Källa: | Shipin gongye ke-ji, Vol 45, Iss 22, Pp 72-80 (2024) |
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Information om utgivare: | The editorial department of Science and Technology of Food Industry, 2024. |
Utgivningsår: | 2024 |
Ämnestermer: |
pyropia yezoensis, fermentation, polyphenol, flavone, antioxidant activity, hypoglycemic activity, antihypertensive activity, Food processin
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Beskrivning: |
To develop the fermented food of Porphyra yezoensis, monascus and compound yeast and lactic acid bacteria were used to ferment Porphyra yezo
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Databas: | Directory of Open Access Journals |