Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants
The purpose of our study was to evaluate the potential of solid-state yeast fermentation (SSYF) in improving the phenolic acid content and composition, and the antioxidant activity of commercial wheat bran (WB) and oat bran (OB). The ultrasound-assisted methanolic extracts were compared for their to...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
MDPI AG,
2019-09-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |