Improved flavonoid content in mulberry leaves by solid-state fermentation: Metabolic profile, activity, and mechanism
Qiannan Zhao, Xiaohai Yan, Yuan Yue, Tianli Yue, Yahong Yuan
Topics & Concepts
Solid-state fermentationChemistryPhenylpropanoidFood scienceRutinFermentationFlavonoidBiotransformationBiochemistryABTSEnzymeAntioxidantBiosynthesisDPPHPhytochemicals and Antioxidant ActivitiesFungal Biology and ApplicationsBiochemical and biochemical processes