Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis

Published 2020 View Full Article

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Title
Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume -, Issue -, Pages 102940
Publisher
Elsevier BV
Online
2020-02-27
DOI
10.1016/j.jcs.2020.102940

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