Phenolic compounds and antioxidant activities of moringa leaf processed by solid-state fermentation with A.niger
- DOI
- 10.3389/fnut.2026.1970171
- Published
- 2026-10-05
- Container
- Frontiers in Nutrition
- Publisher
- Frontiers Media SA
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3389/fnut.2026.1970171,
title = {Phenolic compounds and antioxidant activities of moringa leaf processed by solid-state fermentation with A.niger},
author = {Mingjing Yang and Shuyu Pang and Lingyuan Luo and Xingru Zao and Xingfeng Deng and Yang Tian and Yongqiang Li},
year = {2026},
journal = {Frontiers in Nutrition},
doi = {10.3389/fnut.2026.1970171},
url = {https://doi.org/10.3389/fnut.2026.1970171}
}RIS
TY - JOUR TI - Phenolic compounds and antioxidant activities of moringa leaf processed by solid-state fermentation with A.niger AU - Mingjing Yang AU - Shuyu Pang AU - Lingyuan Luo AU - Xingru Zao AU - Xingfeng Deng AU - Yang Tian AU - Yongqiang Li PY - 2026 JO - Frontiers in Nutrition DO - 10.3389/fnut.2026.1970171 UR - https://doi.org/10.3389/fnut.2026.1970171 ER -
APA
Yang, M., Pang, S., Luo, L., Zao, X., Deng, X., Tian, Y., & Li, Y. (2026). Phenolic compounds and antioxidant activities of moringa leaf processed by solid-state fermentation with A.niger. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2026.1970171
Source records
- crossref · retrieved 2026-11-10T08:09:08.611Z