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...
| Հիմնական հեղինակներ: | , , , , |
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| Ձևաչափ: | Հոդված |
| Լեզու: | English |
| Հրապարակվել է: |
MDPI AG
2024-08-01
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| Շարք: | Fermentation |
| Խորագրեր: | |
| Առցանց հասանելիություն: | https://www.mdpi.com/2311-5637/10/8/438 |