Characterization of bioactive compounds from monascus purpureus fermented different cereal substrates

Characterization of bioactive compounds from monascus purpureus fermented different cereal substrates

<p>Solid-state fermenting of cereals by <em>Monascus</em> is interesting strategy to produce cereals with more beneficial components.  The objective of this study was to determine selected primary and secondary metabolites in cereals (rice, wheat, barley, sorghum, corn, bu...

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Bibliographic Details
Main Authors:	Eva Ivanišová, Martin Rajtar, Marián Tokár, Helena Frančáková, Štefan Dráb, Maciej Kluz, Miroslava Kačániová
Format:	Article
Language:	English
Published:	HACCP Consulting 2017-01-01
Series:	Potravinarstvo
Subjects:	antioxidant activity fat content protein content dietary fiber Monascus
Online Access:	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/722

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