Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp-Reference-Cited by-同舟云学术

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Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp

Published:2020-05-16 Issue: Volume:465 Page:012037
ISSN:1755-1315
Container-title:IOP Conference Series: Earth and Environmental Science
language:
Short-container-title:IOP Conf. Ser.: Earth Environ. Sci.

Author:

Mushollaeni Wahyu,Tantalu Lorine

Publisher

IOP Publishing

Subject

General Engineering

Link

https://iopscience.iop.org/article/10.1088/1755-1315/465/1/012037/pdf

Reference34 articles.

1. Antioxidant and memory enhancing effects of purple sweet potato anthocyanin and cordyceps mushroom extract

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bioconversion of Grape Pomace with Rhizopus oryzae under Solid-State Conditions: Changes in the Chemical Composition and Profile of Phenolic Compounds;Microorganisms;2023-04-06

2. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products;Critical Reviews in Food Science and Nutrition;2021-12-27

3. Submerged fermentation improves bioactivity of mulberry fruits and leaves;Chinese Herbal Medicines;2021-10

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