Benefits of solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota

In our previous study, a polyphenol-utilization targeted quinoa product was developed via solid-state fermentation with Monascus anka . In this study, we investigated the polyphenol-related novel functions of the fermented product further. Compared with unfermented quinoa, M. anka fermented quinoa a...

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Veröffentlicht in:	Food & function 2024-02, Vol.15 (4), p.228-222
Hauptverfasser:	Huang, Kai, Chu, Guoqiang, Yang, Pei, Liu, Yongyong, Zhang, Yu, Guan, Xiao, Li, Sen, Song, Hongdong, Zhang, Ying
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