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	Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity
	Bei, Qi[1]; Liu, Yan[1]; Wang, Lu[1]; Chen, Gong[1]; Wu, Zhenqiang[1]
刊名	JOURNAL OF FUNCTIONAL FOODS
	2017
卷号	32页码:185-194
关键词	Monascus Oats Phenolic Radical scavenging abilities Solid-state fermentation
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2181780
专题	华南理工大学
作者单位	South China Univ Technol, Sch Biosci & Bioengn, Guangzhou 510006, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Bei, Qi[1],Liu, Yan[1],Wang, Lu[1],et al. Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity[J]. JOURNAL OF FUNCTIONAL FOODS,2017,32:185-194.
APA	Bei, Qi[1],Liu, Yan[1],Wang, Lu[1],Chen, Gong[1],&Wu, Zhenqiang[1].(2017).Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity.JOURNAL OF FUNCTIONAL FOODS,32,185-194.
MLA	Bei, Qi[1],et al."Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity".JOURNAL OF FUNCTIONAL FOODS 32(2017):185-194.

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