Improvement of flavonoid aglycone and biological activity of mulberry leaves by solid-state fermentation
Na Guo, Yawei Zhu, Yiwei Jiang, Hongkun Li, Zhiming Liu, Wei Wang, Chunhua Shan, Yujie Fu
Topics & Concepts
KaempferolAglyconeQuercetinFermentationFlavonoidSolid-state fermentationChemistryFood scienceGlycosideBotanyBiochemistryBiologyAntioxidantOrganic chemistryMicrobial Metabolism and ApplicationsBiochemical and biochemical processesPhytochemicals and Antioxidant Activities