Co-microbiological regulation of phenolic release through solid-state fermentation of corn kernels (Zea mays L.) to improve their antioxidant activity
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DOI: 10.1016/j.lwt.2021.111003
Abstract: Abstract In this study, regulation of phenolic release and antioxidant activity in corn kernels by co-microbiological fermentation was investigated. The results revealed fermentation with the microorganisms Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis increased the… read more here.
Keywords: phenolic release; activity; corn; corn kernels ... See more keywords