Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp.
Guava leaves (GLs) were processed by solid-state co-fermentation with Monascus anka and Bacillus sp., and the impact of the fermentation degree on the phenolic composition and their bioactivities was investigated. Three representative HPLC fingerprints of phenolic compositions from GLs can be clearl...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-02-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617307697 |