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Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus.
Chen, Ya-Ting; Hsieh, Shu-Ling; Gao, Wei-Siang; Yin, Li-Jung; Dong, Cheng-Di; Chen, Chiu-Wen; Singhania, Reeta-Rani; Hsieh, Shuchen; Chen, Shu-Jen.
Affiliation
  • Chen YT; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan.
  • Hsieh SL; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan.
  • Gao WS; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan.
  • Yin LJ; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan.
  • Dong CD; Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan.
  • Chen CW; Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan.
  • Singhania RR; Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan.
  • Hsieh S; Department of Chemistry, National Sun Yat-sen University, Kaohsiung 80424, Taiwan.
  • Chen SJ; Department of Chemical and Materials Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 80778, Taiwan.
Molecules ; 26(17)2021 Aug 31.
Article in En | MEDLINE | ID: mdl-34500721
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Full text: 1 Database: MEDLINE Main subject: Monascus / Antioxidants Language: En Journal: Molecules Year: 2021 Type: Article Affiliation country: Taiwan
Fulltext
Add to My VHL
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XML
PubMed Links
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Full text: 1 Database: MEDLINE Main subject: Monascus / Antioxidants Language: En Journal: Molecules Year: 2021 Type: Article Affiliation country: Taiwan