1Effects of solid-state fermentation with three higher fungi on the total phenol contents and antioxidant properties of diverse cereal grains

作者： Xu, Li-Na; Zhang, Shengwan; Guo, Shang; SCI

机构： Shanxi Univ, Sch Life Sci, Taiyuan 030006, Shanxi, Peoples R China; Shanxi Acad Agr Sci, Inst Edible Fungi, Taiyuan 030031, Shanxi, Peoples R China;

来源：FEMS MICROBIOLOGY LETTERS

关键词： total phenol contents; antioxidant properties; solid-state fermentation; cereals; fungi

年份：2018