Relative Assessment of Biochemical Constituents and Antioxidant Potential of Fermented Wheat Grains Using <i>Bacillus subtilis</i> KCTC 13241

Relative Assessment of Biochemical Constituents and Antioxidant Potential of Fermented Wheat Grains Using <i>Bacillus subtilis</i> KCTC 13241

High antioxidant levels in food are gradually becoming popular because of enhanced risk of oxidative stress in humans. Bread wheat is rich in vital antioxidants, but a major portion of its bioactive compounds are not available to humans. This study was conducted with the aim to fulfill the antioxida...

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Bibliographic Details
Main Authors: Muhammad Zahaib Ilyas, Ju Kyong Lee, Muhammad Waqas Ali, Sana Tariq, Muhammad Nadeem
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Fermentation
Subjects:
antioxidants activity
nutritional potential
biochemical constituents
phenolics
wheat fermentation
Online Access:https://www.mdpi.com/2311-5637/8/3/113

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https://www.mdpi.com/2311-5637/8/3/113

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