Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants

• Hoofdauteurs: Lavinia Florina Călinoiu (Auteur), Adriana-Florinela Cătoi (Auteur), Dan Cristian Vodnar (Auteur)
• Formaat: Boek
• Gepubliceerd in: MDPI AG, 2019-09-01T00:00:00Z.
• Onderwerpen: article
• Online toegang: Connect to this object online.

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...