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Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea

机译：富砖茶的发酵糯米含有增加的酚类含量和增强的抗氧化活性

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Xiao Xu; Wenxiu Hu; Siduo Zhou; Chuanhai Tu; Xiudong Xia; Juanmei Zhang; Mingsheng Dong;
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1. Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea [J] . Xu Xiao, Hu Wenxiu, Zhou Siduo, Molecules . 2019,第4期

机译：富砖茶的发酵糯米中增加酚类含量和增强的抗氧化活性
2. Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu under simulated gastrointestinal digestion condition [J] . Wang Jinpeng, Xiao Yu, Rui Xin, RSC Advances . 2016,第105期

机译：富砖茶提取物补充增强了豆腐下豆腐的益生菌活力和抗氧化活性
3. Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis [J] . Xu Enbo, Wu Zhengzong, Long Jie, Journal of Functional Foods . 2015,第Null期

机译：通过同时挤压和酶促水解提高了糯米及其发酵米酒的酚类生物利用度和抗氧化活性
4. Antioxidant activity and contents of total phenolic, monacolin K, GABA and citrinin of Monascus-fermented soy sauce [C] . Wen-Yu Hsiao, Kao-Long Gu, Yih-Ming Weng International Conference on Advances in Energy and Environmental Science . 2013

机译：抗氧化活性和全酚醛酸碱，甘蔗啉k，GABA和甘蓝型酱油的抗氧化活性和含量
5. Microbial facilitated release of phenolics from heat-stabilized defatted rice bran and antioxidant activity of fermented supernatants [D] . Webber, Daniel Morgan 2006

机译：微生物促进热稳定脱脂米糠中酚类的释放和发酵上清液的抗氧化活性
6. Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea [O] . Xiao Xu, Wenxiu Hu, Siduo Zhou, 2019

机译：辅福砖茶发酵糯米中酚类含量的增加和抗氧化活性的增强
7. Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties [O] . Tae-Dong Jung, Gi-Hae Shin, Jae-Min Kim, 2017

机译：不同品种发酵米糠中γ-谷维素，β-葡聚糖，总酚含量和抗氧化活性的对比分析

Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea

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