Mechanism of the release and transformation of polyphenols during germination and fermentation in millets: profile and metabolomics based analysis

作者：Yu Wang, Yu Zhang, Sen Li, Kai Huang, Hongwei Cao, Wenjie Qiu, Xiao Guan · 发表于：Food & Function · 年份：2025 · DOI：10.1039/d4fo05625f · 被引用次数：13 · 研究领域：Food composition and properties、Seed and Plant Biochemistry、Microbial Metabolites in Food Biotechnology

the combination of germination and fermentation and the related mechanisms during these processes, which provides valuable insights for the utilization of cereals in the food industry.