Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity - Concepedia

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Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity

DOI Full Paper Access

135

Citations

61

References

2017

Year

Qi Bei, Yan Liu, Lu Wang, Gong Chen, Zhenqiang Wu

Journal of Functional Foods

Food ChemistryPhenolic FractionsBiochemistryMedicineAvena Sativa L.PhytochemicalMonascus AnkaPharmacologyPhytochemistryPolyphenolicsOxidative Stress

References

	Year	Citations

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