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...

書目詳細資料
Main Authors:	Qianfang Zhang, Min Li, Zhe Cheng, Jingyan Meng, Yunlong Li
格式:	Article
語言:	English
出版:	MDPI AG 2024-08-01
叢編:	Fermentation
主題:	highland barley bran solid-state fermentation polyphenols antioxidant activity
在線閱讀:	https://www.mdpi.com/2311-5637/10/8/438

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