Improvement of the nutritional, antioxidant and bioavailability properties of corn gluten-wheat bran mixture fermented with lactic acid bacteria and acid protease
Xin Jiang, Xin Liu, Hongjian Xu, Yukun Sun, Yonggen Zhang, Yan Wang
Topics & Concepts
Food scienceBranChemistryFermentationCorn gluten mealLactic acidAntioxidantBioavailabilityDPPHGlutenBiochemistrySoybean mealBacteriaBiologyOrganic chemistryGeneticsBioinformaticsRaw materialPhytase and its ApplicationsProtein Hydrolysis and Bioactive PeptidesFood composition and properties