Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Shengling He"'
Publikováno v:
PeerJ, Vol 12, p e17943 (2024)
Background Ganoderma lucidum (G. lucidum) has gained increasing attention as a potential health care product and food source. However, the bitter taste of G. lucidum has limited its development and utilization for the food industry. Methonds The resp
Externí odkaz:
https://doaj.org/article/3d468d8ac74a49a4a954406e462bfaa6
Autor:
Haiying Zeng, Anran Zhu, Shengling He, Mingjun Wu, Muhammad Mazhar, Anyan Wen, Na Liu, Likang Qin, Song Miao
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 4, Pp 1119-1127 (2023)
The physicochemical properties and composition of coix seed oil produced by Monascus purpureus fermentation and supercritical CO2 extraction were determined. Anti-lipid-oxidation and edible safety were evaluated using a cholesterol-fish oil model, ac
Externí odkaz:
https://doaj.org/article/94fbec6ba14942d09af433f5391e5b34
In this study, Tartary buckwheat was fermented by Monascus purpureus, and the fermented Tartary buckwheat oil (FTBO) was extracted under supercritical CO2 conditions. γ-Oryzanol, fatty acids, antioxidant capacities, and non-target metabolomics were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02fdffeebd2e76b4db5cbdd041aa8558
https://doi.org/10.21203/rs.3.rs-2422582/v1
https://doi.org/10.21203/rs.3.rs-2422582/v1