Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i>
Fish bones (FBs) are aquatic by-products that are sources of antioxidant-active peptides, calcium dietary supplements, and biomedical materials. Usually, fermentation of these by-products via microorganisms brings desirable changes, enhancing their value. This study investigates the value addition o...
Main Authors: | Ya-Ting Chen, Shu-Ling Hsieh, Wei-Siang Gao, Li-Jung Yin, Cheng-Di Dong, Chiu-Wen Chen, Reeta-Rani Singhania, Shuchen Hsieh, Shu-Jen Chen |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-08-01
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Series: | Molecules |
Subjects: | |
Online Access: | https://www.mdpi.com/1420-3049/26/17/5288 |
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