Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran
Meng Wang, Ming Lei, Samina Noor, LeiLei Chen, CongLing Liu, TingTing Yin, Yan XiaoTao, Cuiling Wu, Hailun He, Cuiping Yi
Topics & Concepts
FermentationFood scienceLactobacillus plantarumAntioxidantChemistryBranFlavorBiochemistryLactic acidBacteriaOrganic chemistryBiologyRaw materialGeneticsFood Quality and Safety StudiesMicrobial Metabolism and ApplicationsProtein Hydrolysis and Bioactive Peptides