
Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity
Keywords: کروماتوگرافی مایعی کارا; UFFP; free phenolic fraction in unfermented oat; UFCP; conjugated phenolic fraction in unfermented oat; UFBP; bound phenolic fraction in unfermented oat; FFP; free phenolic fraction in fermented oat; FCP; conjugated phenolic fraction in fermented oat; FBP