Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

Published 2016 View Full Article

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Title
Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation
Authors
Keywords
Rye, Bran, Bioprocessing, Sourdough, Phytochemical, Metabolomics
Journal
FOOD RESEARCH INTERNATIONAL
Volume 89, Issue -, Pages 1106-1115
Publisher
Elsevier BV
Online
2016-07-03
DOI
10.1016/j.foodres.2016.06.027

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