Fermentation interactions and lipid-lowering potential of Monascus purpureus fermented Ginseng

作者：Cuiting Yang, Yingying Zhang, Mingyue Jia, Qingsong Qu, Zhixun Li, Qing Zhou, Minfang Feng, Yuting Tian, Weishuo Ren, Xinyuan Shi · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.106260 · 被引用次数：16 · 研究领域：Microbial Metabolism and Applications、Pharmacological Effects of Natural Compounds、Food Quality and Safety Studies