Optimal fermentation time for Nigrospora ‐fermented tea rich in bostrycin-Reference-Cited by-同舟云学术

Optimal fermentation time for Nigrospora ‐fermented tea rich in bostrycin

Published:2020-11-10 Issue:6 Volume:101 Page:2483-2490
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Li Jinhan¹,Shi Le¹,Xu Shiyao¹,Gu Siyi¹,Wen Xue²,Xu Danyan³,Luo Junyan⁴,Huang Youyi²^ORCID,Wang Mo¹

Affiliation:

1. College of Plant Science and Technology Huazhong Agricultural University Wuhan China

2. Ministry of Education Key Laboratory of Horticultural Plant Biology, State Key Laboratory of Agricultural Microbiology, and Tea Science Department of Horticulture and Forestry Science College Huazhong Agricultural University Wuhan China

3. College of Economics & Management Huazhong Agricultural University Wuhan China

4. College of Humanity & Law Huazhong Agricultural University Wuhan China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10874

Reference43 articles.

1. Global cancer statistics 2018: GLOBOCAN estimates of incidence and mortality worldwide for 36 cancers in 185 countries

2. Studies on the Synthesis of Derivatives of Marine-Derived Bostrycin and Their Structure-Activity Relationship against Tumor Cells

3. Bostrycin, a tetrahydroanthraquinone pigment and some other metabolites from the fungusArthrinium phaeospermum

4. Bostrycin production by agro-industrial residues and its potential for food processing

5. Structure of bostrycin

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