Enhancement of bioactive compounds, antioxidant capacity, and inhibitory effects on mushroom tyrosinase, α-glucosidase, and nitric oxide production in sorghum (Sorghum bicolor L.) via solid-state fermentation with Monascus purpureus

利用红曲霉固态发酵增强高粱（Sorghum bicolor L.）中生物活性化合物、抗氧化能力以及对蘑菇酪氨酸酶、α-葡萄糖苷酶和一氧化氮产生的抑制作用