Comparing vibrational spectroscopic method with wet chemistry to determine nutritional and chemical changes in solid state fermented oats grain (Avena sativa L.)
Ramazan TOSUN, Sulhattin Yaşar
Topics & Concepts
AvenaFermentationChemistryFood scienceFourier transform infrared spectroscopySolid-state fermentationTriticaleChemical compositionAspergillus oryzaeAgronomyOrganic chemistryBiologyQuantum mechanicsPhysicsFood composition and propertiesMeat and Animal Product QualityProbiotics and Fermented Foods