Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran - Concepedia

Concepedia

Publication | Closed Access

Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran

64

Citations

32

References

2023

Year

Yueqin Li, Yunzhen Zhang, Lezhen Dong, Ying Li, Yahui Liu, Yang Liu, Lingyi Liu, Lianliang Liu

Phenolic CompoundsFeruloyl Esterase ProductionFood FermentationBiochemistryBiotechnologyFood MicrobiologyFood BioprocessingMicrobiologyOat Bran

References

	Year	Citations

Page 1