Fermentation of Corn By-Products: From Agrifood Waste to Higher Value Antioxidant Products
To improve the nutri-functional quality and, in particular, the antioxidant capacity of corn by-products, fermentation with selected lactic acid bacteria was carried out. To this purpose, <b>white-1</b> and <b>2</b> and <b>yellow</b> corn by-products were fermente...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/4/373 |