In vitro antioxidant activity of Moringa oleifera lam. Leaf after Monascus purpureus fermentation and chemical component changes by untargeted metabolomics-Reference-Cited by-同舟云学术

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In vitro antioxidant activity of Moringa oleifera lam. Leaf after Monascus purpureus fermentation and chemical component changes by untargeted metabolomics

Published:2024-09 Issue: Volume:208 Page:116723
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Zilin,Feng Ying,Tian Yang,Yang Min,He Yanju,He Yujia,Wang Yue,Shi Chongying,Tao Liang^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference46 articles.

1. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020

2. Edible filamentous fungi from the species Monascus: Early traditional fermentations, modern molecular biology, and future genomics;Chen;Comprehensive Reviews in Food Science and Food Safety,2015

3. Identification and analysis of metabolites that contribute to the formation of distinctive flavour components of Laoxianghuang;Chen;Foods,2023

4. Evaluation of antioxidant capacity and gut microbiota modulatory effects of different kinds of berries;Chen;Antioxidants,2022

5. Solid-state fermentation by Aspergillus niger and Trichoderma koningii improves the quality of tea dregs for use as feed additives;Cui;PLoS One,2021

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