The effects of lactic acid bacteria fermentation on the conversion of tartary buckwheat flavonoids and their inhibitory activity on starch-digesting enzymes
- DOI
- 10.1016/j.fm.2026.105214
- Published
- 2026-12
- Container
- Food Microbiology
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fm.2026.105214,
title = {The effects of lactic acid bacteria fermentation on the conversion of tartary buckwheat flavonoids and their inhibitory activity on starch-digesting enzymes},
author = {Yiming Zhou and Dan Hu and Jinchen Li and Minglong Wang and Yunlong Li and Qi Li and Lan Zhang},
year = {2026},
journal = {Food Microbiology},
doi = {10.1016/j.fm.2026.105214},
url = {https://doi.org/10.1016/j.fm.2026.105214}
}RIS
TY - JOUR TI - The effects of lactic acid bacteria fermentation on the conversion of tartary buckwheat flavonoids and their inhibitory activity on starch-digesting enzymes AU - Yiming Zhou AU - Dan Hu AU - Jinchen Li AU - Minglong Wang AU - Yunlong Li AU - Qi Li AU - Lan Zhang PY - 2026 JO - Food Microbiology DO - 10.1016/j.fm.2026.105214 UR - https://doi.org/10.1016/j.fm.2026.105214 ER -
APA
Zhou, Y., Hu, D., Li, J., Wang, M., Li, Y., Li, Q., & Zhang, L. (2026). The effects of lactic acid bacteria fermentation on the conversion of tartary buckwheat flavonoids and their inhibitory activity on starch-digesting enzymes. Food Microbiology. https://doi.org/10.1016/j.fm.2026.105214
Source records
- crossref · retrieved 2026-09-27T02:45:59.259Z