Study on the Processing Optimization for the Enrichment of Polyphenols and Flavonoids in Co-fermentation of Quinoa and Black Barley and Its Bioavailability

Study on the Processing Optimization for the Enrichment of Polyphenols and Flavonoids in Co-fermentation of Quinoa and Black Barley and Its Bioavailability

To effectively enrich the polyphenols and flavonoids in quinoa and black barley and improve their bioavailability, the optimized processing condition for the co-fermentation of quinoa and black barley with Lactobacillus kisonensis was established based on single factors and the response surface expe...

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Dettagli Bibliografici
Autori principali:	Huibin JIANG, Pan NIE, Wei LÜ, Lihua SONG
Natura:	Articolo
Lingua:	zho
Pubblicazione:	The editorial department of Science and Technology of Food Industry 2024-03-01
Serie:	Shipin gongye ke-ji
Soggetti:	quinoa black barley lactobacillus plantarum polyphenols flavonoids in vitro gastrointestinal digestion
Accesso online:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050312

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