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Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation

Marjeta Mencin, Polona Jamnik, Maja Mikulič-Petkovšek, Robert Veberič, Petra Terpinc

2022Food Chemistry13 citationsDOI

Topics & Concepts

Ferulic acidFermentationFood scienceGerminationLactobacillus plantarumAntioxidantChemistryYeastLactic acidHydroxycinnamic acidBiochemistryEnzymeBotanyBiologyBacteriaGeneticsPhytochemicals and Antioxidant ActivitiesBee Products Chemical AnalysisEssential Oils and Antimicrobial Activity
Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation | Litcius