Author:
Wang Zilin,Feng Ying,Tian Yang,Yang Min,He Yanju,He Yujia,Wang Yue,Shi Chongying,Tao Liang
Reference38 articles.
1. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;O A Adebo;Molecules,2020
2. Edible filamentous fungi from the species Monascus: early traditional fermentations, modern molecular biology, and future genomics;W Chen;Comprehensive Reviews in Food Science and Food Safety,2015
3. Solid-state fermentation by Aspergillus niger and Trichoderma koningii improves the quality of tea dregs for use as feed additives;Y Cui;Plos one,2021