Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp. - Concepedia

Concepedia

Publication | Open Access

Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp.

DOI Full Paper Access

46

Citations

28

References

2017

Year

Lu Wang, You Luo, Yanan Wu, Zhenqiang Wu

Journal of Functional Foods

Phenolic CompositionsFermentation DegreeMicrobiologyGuava LeavesPhytochemicalPolyphenolics

References

	Year	Citations

Page 1