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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770529/ https://www.ncbi.nlm.nih.gov/pubmed/31487918 http://dx.doi.org/10.3390/antiox8090372 |