Fermentation of Corn By-Products: From Agrifood Waste to Higher Value Antioxidant Products
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DOI: 10.3390/fermentation9040373
Abstract: To improve the nutri-functional quality and, in particular, the antioxidant capacity of corn by-products, fermentation with selected lactic acid bacteria was carried out. To this purpose, white-1 and 2 and yellow corn by-products were fermented… read more here.
Keywords: corn; products fermentation; corn product; yellow corn ... See more keywords