Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE
Ingrid da Costa Maia, Carolina Thomaz dos Santos D’Almeida, Denise Maria Guimarães Freire, Elisa D. Cavalcanti‐Oliveira, Luiz Cláudio Cameron, Juliana Furtado Dias, Mariana Simões Larraz Ferreira
Topics & Concepts
FermentationChemistrySolid-state fermentationFood scienceAspergillus oryzaeBrewingDPPHFerulic acidAntioxidantBiotransformationOrganic chemistryEnzymeFermentation and Sensory AnalysisFungal Biology and ApplicationsBiochemical and biochemical processes