Improvement of stability and antioxidant activity of wheat germ by mixed fermentation versus single fermentation
Ehsan Divan Khosroshahi, Seyed Hadi Razavi, H. Kaini, Ali Aghakhani
Topics & Concepts
Food scienceFermentationLipaseLactobacillus plantarumGermChemistryLactobacillus acidophilusShelf lifeEnzyme assayWheat germEnzymeBiologyBiochemistryLactic acidBacteriaProbioticCell biologyGeneticsFood Science and Nutritional StudiesFood composition and propertiesMuscle metabolism and nutrition