Publication | Open Access

Evaluation of γ- aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi

Food ChemistryFood Bioactive CompoundFood FermentationHealth SciencesBiotechnologyAntioxidant ActivityPhytochemistryAvena Sativa L.Different Filamentous Fungi