Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bio-activities
The leaves of Psidium guajava L. (PGL) were co-fermented with Monascus anka and bacillus sp. to promote the release of insoluble-bound polyphenol components. The variation tendency of polyphenols contents were tracked during fermentation. Polyphenol compounds from unfermented PGL (UPGL) and fermente...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2017-05-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617301019 |