Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum
Mohamed Ghamry, Wei Zhao, Li Li
Topics & Concepts
Food scienceLactobacillus plantarumFermentationChemistryBranABTSAntioxidantPhytic acidDPPHLactic acidBiochemistryBiologyBacteriaOrganic chemistryRaw materialGeneticsPhytase and its ApplicationsProbiotics and Fermented FoodsFood Quality and Safety Studies