Mechanism of the release and transformation of polyphenols during germination and fermentation in millets: profile and metabolomics based analysis.

• Tác giả: Hongwei Cao, Xiao Guan, Kai Huang, Sen Li, Wenjie Qiu, Yu Wang, Yu Zhang
• Ngôn ngữ: eng
• Ký hiệu phân loại: 809.008 History and description with respect to kinds of persons
• Thông tin xuất bản: England : Food & function , 2025
• Bộ sưu tập: NCBI
• ID: 691274

Tóm tắt

 Germination and fermentation are effective ways to improve polyphenol contents in whole grains
  however, their mechanisms await clear explanation. This study aimed to elucidate the mechanisms underlying the release and transformation of polyphenols during germination and fermentation with