Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

Three medicinal fungi were used to carry out solid-state fermentation (SSF) of wheat bran. The results showed that the use of these fungi for SSF significantly improved wheat bran’s nutritional properties including the extraction yield of soluble dietary fiber (SDF), total phenolic content (TPC), to...

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Detalles Bibliográficos
Autores principales: Li, Ningjie, Wang, Songjun, Wang, Tianli, Liu, Rui, Zhi, Zijian, Wu, Tao, Sui, Wenjie, Zhang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222537/
https://www.ncbi.nlm.nih.gov/pubmed/35741920
http://dx.doi.org/10.3390/foods11121722

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222537/
https://www.ncbi.nlm.nih.gov/pubmed/35741920
http://dx.doi.org/10.3390/foods11121722

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