Enhancement of the release of phenolic compounds from white and black Qingke bran by autoclaving and fermentation treatments
Caian He, Xiaojiao Liu, Haiyan Zhang, Tingting Mu, Yuhong Zhang, Xuechun Ren, Lin Han, Min Wang
Topics & Concepts
BranFerulic acidChemistryFood scienceDPPHFermentationABTSFlavonoidFunctional foodAntioxidantGlycosideVitexinPolyphenolBiochemistryRaw materialOrganic chemistryPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityFermentation and Sensory Analysis