Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products.
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DOI: 10.1080/10408398.2021.2018989
Abstract: Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies… read more here.
Keywords: cereal legume; state fermentation; processing products; solid state ... See more keywords