Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
Authors:
- 20 January 2025
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 472, 142973
Abstract
No abstract availableKeywords
Funding Information
- Key Technology Research and Development Program of Shandong Province (2024TZXD066)
- Ocean University of China
- National Natural Science Foundation of China (32272305)
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