Optimization of Polyphenols Release from Highland Barley Bran by Solid-State Fermentation and Antioxidant Activity Characterization

Optimization of Polyphenols Release from Highland Barley Bran by Solid-State Fermentation and Antioxidant Activity Characterization

Response surface tests were used to determine the optimal conditions for Bacillus subtilis solid-state fermentation of highland barley bran. The polyphenol composition and antioxidant activity of the fermented bran were also assessed. The results showed that the optimal fermentation conditions for h...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς:	Qianfang Zhang, Min Li, Zhe Cheng, Jingyan Meng, Yunlong Li
Μορφή:	Άρθρο
Γλώσσα:	English
Έκδοση:	MDPI AG 2024-08-01
Σειρά:	Fermentation
Θέματα:	highland barley bran solid-state fermentation polyphenols antioxidant activity
Διαθέσιμο Online:	https://www.mdpi.com/2311-5637/10/8/438

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