Alfalfa as a vegetable source of β-carotene: The change mechanism of β-carotene during fermentation

作者：Cheng Zong, Yu Xiao, Tao Shao, Jiachi Chiou, Aili Wu, Zhongyong Huang, Chen Chen, Wanqi Jiang, Jiugang Zhu, Zhihao Dong, Qinhua Liu, Mao Li · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2023.113104 · 被引用次数：21 · 研究领域：Antioxidant Activity and Oxidative Stress、Plant biochemistry and biosynthesis、Natural product bioactivities and synthesis