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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...

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Detalles Bibliográficos
Autores principales:	Călinoiu, Lavinia Florina, Cătoi, Adriana-Florinela, Vodnar, Dan Cristian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
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

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