Improving phenolic compositions and bioactivity of oats by enzymatic hydrolysis and microbial fermentation
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DOI: 10.1016/j.jff.2018.06.008
Abstract: Abstract In the present study, oats were successively hydrolysed by cellulase and fermented with Monascus anka, and the phenolic profiles, antioxidant activities and enzyme inhibition activities of the soluble and insoluble phenolic fractions were investigated.… read more here.
Keywords: soluble insoluble; insoluble phenolic; improving phenolic; enzymatic hydrolysis ... See more keywords