Effect of Solid-State Fermentation with Monascus anka on the Compositions, in Vitro Antioxidation and Amylase-inhibitory Activity of Oat Polysaccharides

LIU Yan; LUO You; WEI Dai-yue; GUO Zhi-peng; WU Zhen-qiang

doi:10.13982/j.mfst.1673-9078.2019.5.014

Home>Articles>Effect of Solid-State Fermentation with Monascus anka on the Compositions, in Vitro Antioxidation and Amylase-inhibitory Activity of Oat Polysaccharides

DOI: 10.13982/j.mfst.1673-9078.2019.5.014

Effect of Solid-State Fermentation with Monascus anka on the Compositions, in Vitro Antioxidation and Amylase-inhibitory Activity of Oat Polysaccharides

LIU Yan

LUO You

WEI Dai-yue

GUO Zhi-peng

WU Zhen-qiang

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Publication Date：2019-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：8( 95-101,130 )

Modern Food Science & Technology

PKUISTICEI

ISSN：1673-9078

Year, Vol.(Issue)：2019,35(5)