Types of polyphenolic compounds in cereals and their microbial transformation

作者：Xiangcheng Zhao, Jiayan Zhang, Chenxi Lu, Yuancui Zi, Xiang Xiao · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.107757 · 被引用次数：5 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Seed and Plant Biochemistry