Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties-Reference-Cited by-同舟云学术

Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

Published:2022-03 Issue: Volume:13 Page:100184
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Chin Yi Ling,Chai Kong Fei,Chen Wei Ning

Funder

Nanyang Technological University

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference40 articles.

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4. Benzie, I. F. F., & Strain, J. J. (1999). [2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. In Methods in Enzymology (Vol. 299, pp. 15-27). Academic Press. https://doi.org/10.1016/S0076-6879(99)99005-5.

5. The role of microorganisms on biotransformation of brewers' spent grain;Bianco;Appl Microbiol Biotechnol,2020

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