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Regulation of the phenolic release and conversion in oats (Avena sativa L.) by co-microbiological fermentation with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis

Crossref DOI link: https://doi.org/10.1007/s00449-024-03109-x

Published Online: 2024-12-20

Published Print: 2025-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Wang, Zixuan

Luo, Du

Xu, Wenjing

Liu, Haoqun

Pang, Mei

Chen, Gong
Funding

Funding for this research was provided by:

Graduate Innovative Fund of Wuhan Institute of Technology, China (CX2023167, CX2023167)

Knowledge Innovation Program of Wuhan-Shuguang Project, China (2023020201020435)

National Natural Science Foundation of China (31901674)

Scientific Research Project of Hubei Provincial Department of Education, China (Q20191508)
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Text and Data Mining valid from 2024-12-20

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Article History

Received: 25 September 2024

Accepted: 18 November 2024

First Online: 20 December 2024

Declarations

:

: The authors have no conflicts of interest to declare.

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