Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity
Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity
作者
关键词
Solid-state fermentation, Initial pH of the substrate, Substrate-to-water ratio, Incubation temperature, Antioxidant activity
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