Enhancement of bioactive compounds, antioxidant capacity, and inhibitory effects on mushroom tyrosinase, α-glucosidase, and nitric oxide production in sorghum (Sorghum bicolor L.) via solid-state fermentation with Monascus purpureus-Reference-Cited by-同舟云学术

Enhancement of bioactive compounds, antioxidant capacity, and inhibitory effects on mushroom tyrosinase, α-glucosidase, and nitric oxide production in sorghum (Sorghum bicolor L.) via solid-state fermentation with Monascus purpureus

Published:2024-06-25 Issue: Volume: Page:
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Kim Hayeong,Humanyun Sanjida,Kim Taeyoon,Park Soyoung,Lee Sichul,Lee Sangseon,Kim Sun,Kang Choon Gil,Kim Seung Wook,Kim Doman^ORCID

Funder

National Research Foundation of Korea

MOTIE

Rural Development Administration

Ottogi Corporation

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10068-024-01642-9.pdf

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