Agri-food waste valorization through Monascus ruber fermentation for natural pigment production: bioconversion efficiency, neuroprotective potential, and functional food relevance.
- DOI
- 10.1016/j.foodchem.2026.150588
- Published
- 2026 Oct 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150588,
title = {Agri-food waste valorization through Monascus ruber fermentation for natural pigment production: bioconversion efficiency, neuroprotective potential, and functional food relevance.},
author = {El-Sayed ER and Dunal A and Pietrzak W and Opiela E and Grzelczyk J and Budryn G and Pérez-Sánchez H and Alonso Fernández JR and Boratyński F},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150588},
url = {https://doi.org/10.1016/j.foodchem.2026.150588}
}RIS
TY - JOUR TI - Agri-food waste valorization through Monascus ruber fermentation for natural pigment production: bioconversion efficiency, neuroprotective potential, and functional food relevance. AU - El-Sayed ER AU - Dunal A AU - Pietrzak W AU - Opiela E AU - Grzelczyk J AU - Budryn G AU - Pérez-Sánchez H AU - Alonso Fernández JR AU - Boratyński F PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150588 UR - https://doi.org/10.1016/j.foodchem.2026.150588 ER -
APA
ER, E., A, D., W, P., E, O., J, G., G, B., H, P., JR, A. F., & F, B. (2026). Agri-food waste valorization through Monascus ruber fermentation for natural pigment production: bioconversion efficiency, neuroprotective potential, and functional food relevance.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150588
Source records
- pubmed · retrieved 2026-09-26T08:04:54.561Z