Effect of solid-state fermentation with Bacillus subtilis on polyphenol enrichment and antioxidant activity in black highland barley
Jie Zhang, Bin Dang, Wengang Zhang, Yang Xijuan, Jing Yang
Topics & Concepts
Food scienceChemistryABTSFermentationDPPHGallic acidAntioxidantProtocatechuic acidVanillic acidPolyphenolFerulic acidSolid-state fermentationHydroxybenzoic acidBacillus subtilisBlack riceFlavonoidBiochemistryOrganic chemistryBiologyBacteriaRaw materialGeneticsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety StudiesPhytochemical and Pharmacological Studies