Bidirectional Fermentation of Monascus and Ginseng Enhances Pigment and Ginsenoside Rg3 Contents: Process Optimization and Antioxidant Mechanism Analysis.
- DOI
- 10.3390/foods15101829
- Published
- 2026 May 21
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15101829,
title = {Bidirectional Fermentation of Monascus and Ginseng Enhances Pigment and Ginsenoside Rg3 Contents: Process Optimization and Antioxidant Mechanism Analysis.},
author = {Ruan L and Zhao X and Han X and Xiang D and Xue Y and Chen Z and Li K and Du W and Li Z and Lu Z and Xia X},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15101829},
url = {https://doi.org/10.3390/foods15101829}
}RIS
TY - JOUR TI - Bidirectional Fermentation of Monascus and Ginseng Enhances Pigment and Ginsenoside Rg3 Contents: Process Optimization and Antioxidant Mechanism Analysis. AU - Ruan L AU - Zhao X AU - Han X AU - Xiang D AU - Xue Y AU - Chen Z AU - Li K AU - Du W AU - Li Z AU - Lu Z AU - Xia X PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15101829 UR - https://doi.org/10.3390/foods15101829 ER -
APA
L, R., X, Z., X, H., D, X., Y, X., Z, C., K, L., W, D., Z, L., Z, L., & X, X. (2026). Bidirectional Fermentation of Monascus and Ginseng Enhances Pigment and Ginsenoside Rg3 Contents: Process Optimization and Antioxidant Mechanism Analysis.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15101829
Source records
- pubmed · retrieved 2026-09-26T07:03:08.046Z