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Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding
Oat bran (OB) is a by‐product of oat, which is rich in β‐glucan. As a new food processing technology, ultrafine powder can improve the surface properties of samples. OB with different grinding times was prepared, and its functional components, physical properties, adsorption properties, and antioxid...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834878/ https://www.ncbi.nlm.nih.gov/pubmed/36655077 http://dx.doi.org/10.1002/fsn3.3054 |