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Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the germ and outer layers (bran), deriving from dry and wet milling of grains, brewers' spent grain originating from br...

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Detalles Bibliográficos
Autores principales:	Verni, Michela, Rizzello, Carlo Giuseppe, Coda, Rossana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2019
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6473998/ https://www.ncbi.nlm.nih.gov/pubmed/31032259 http://dx.doi.org/10.3389/fnut.2019.00042

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