Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics-Reference-Cited by-同舟云学术

Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics

Published:2024-04-19 Issue:2 Volume:79 Page:308-315
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Zhou Xiaolin,Wang Jieying,Shao Gaige,Chang Xi,Liu Yueqian,Xiang Taobo,Zhu Quanyu,Ren Ang,Jiang Ailiang,He Qin

Funder

the Guidance Foundation, the Sanya Institute of Nanjing Agricultural University

the Project of Sanya Yazhou Bay Science and Technology City

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11130-024-01166-x.pdf

Reference31 articles.

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