食品科学
化学
红曲霉
炎症
生物化学
发酵
生物
免疫学
作者
Xin Yang,Anran Zhu,Xiuling Li,Shengling He,Yi Zhu,Anyan Wen,Likang Qin,Haiying Zeng
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2023-01-01
卷期号:14 (24): 10814-10828
被引量:1
摘要
This study investigated the composition of Tartary buckwheat oil fermented by Monascus purpureus and extracted under supercritical CO 2 conditions (FTBO), and evaluated its effects on lipid-lowering, inflammation modulation, and gut microbial regulation in mice.
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