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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...

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Detalles Bibliográficos
Autores principales:	Zhang, Yakun, Zhang, Meili, Guo, Xinyue, Bai, Xue, Zhang, Jing, Huo, Rui, Zhang, YuanYuan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2022
Materias:	Original Articles
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

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