Application of Cellulase for Contributing Phenolic Release and Conversion in Oats (Avena sativa L.) During Microbial Fermentation
Yao Li, Du Luo, Tao Li, Wenqian Zhao, Gong Chen
Topics & Concepts
AvenaFermentationFerulic acidFood scienceChlorogenic acidChemistryPhenolic acidHydrolysisCellulaseMonascusBiochemistryBotanyBiologyAntioxidantMicrobial Metabolism and ApplicationsEnzyme Production and CharacterizationFood composition and properties