The potency of Monascus purpureus to achieve the transformation from inorganic selenium into organic selenium during the fermentation process-Reference-Cited by-同舟云学术

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The potency of Monascus purpureus to achieve the transformation from inorganic selenium into organic selenium during the fermentation process

Published:2024-12 Issue: Volume:62 Page:105091
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Qi Jianrui,Guo Xinyuan,Han Weiyu,Chang Mengjia,Yuan Yahong^ORCID,Yue Tianli^ORCID

Publisher

Elsevier BV

Reference49 articles.

1. Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation;Abdollahi;Food Science and Nutrition,2021

2. Enrichment and distribution of selenium in Pediococcus acidilactici MRS-7: Impact on its biochemical composition, microstructure, and gastrointestinal survival;Chen;Journal of Agricultural and Food Chemistry,2022

3. Selenium transformation and selenium-rich foods;Chen;Food Bioscience,2021

4. Transcriptome and physiological determination reveal the effects of selenite on the growth and selenium metabolism in mung bean sprouts;Cheng;Food Research International,2023

5. Selenium protects sorghum leaves from oxidative damage under high temperature stress by enhancing antioxidant defense system;Djanaguiraman;Plant Physiology and Biochemistry,2010

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