Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation

Published 2019 View Full Article

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Title
Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation
Authors
Keywords
Oat, Simultaneous hydrolysis and fermentation, Phenolic conversion, Carbohydrate hydrolyzing enzymes, Antioxidant activity
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 125269
Publisher
Elsevier BV
Online
2019-07-27
DOI
10.1016/j.foodchem.2019.125269

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