Fermented grain-based beverages as probiotic vehicles and their potential antioxidant and antidiabetic properties
Vívian Tomasco Andrade, Ruann Janser Soares de Castro
Topics & Concepts
Food scienceFermentationBrown riceGerminationSorghumABTSDPPHProbioticSaccharomyces boulardiiAntioxidantChemistryBrewingBiologyBotanyAgronomyBacteriaBiochemistryGeneticsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology