Biotransformation of phenolic compounds in Saccharina japonica by Monascus purpureus fermentation: Impact on composition, antioxidant profile, and in vitro bioaccessibility
- DOI
- 10.1016/j.foodchem.2026.151080
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151080,
title = {Biotransformation of phenolic compounds in Saccharina japonica by Monascus purpureus fermentation: Impact on composition, antioxidant profile, and in vitro bioaccessibility},
author = {Zehua Liu and Wenxin Jia and Simon F.R. Hinkley and Xin Gao and Xiaoting Fu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151080},
url = {https://doi.org/10.1016/j.foodchem.2026.151080}
}RIS
TY - JOUR TI - Biotransformation of phenolic compounds in Saccharina japonica by Monascus purpureus fermentation: Impact on composition, antioxidant profile, and in vitro bioaccessibility AU - Zehua Liu AU - Wenxin Jia AU - Simon F.R. Hinkley AU - Xin Gao AU - Xiaoting Fu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151080 UR - https://doi.org/10.1016/j.foodchem.2026.151080 ER -
APA
Liu, Z., Jia, W., Hinkley, S. F., Gao, X., & Fu, X. (2026). Biotransformation of phenolic compounds in Saccharina japonica by Monascus purpureus fermentation: Impact on composition, antioxidant profile, and in vitro bioaccessibility. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151080
Source records
- crossref · retrieved 2026-09-27T14:06:47.458Z