Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)-Reference-Cited by-同舟云学术

Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)

Published:2019-11 Issue: Volume:90 Page:102837
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Acosta-Estrada Beatriz A.,Villela-Castrejón Javier,Perez-Carrillo Esther,Gómez-Sánchez Carlos Eduardo,Gutiérrez-Uribe Janet A.

Funder

Tecnológico de Monterrey

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference32 articles.

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4. Chemopreventive effects of feruloyl putrescines from wastewater (Nejayote) of lime-cooked white maize (Zea mays);Acosta-Estrada;J. Cereal Sci.,2015

5. Nutritive and bioactive components in rice fermented with the edible mushroom Pleurotus eryngii;Bao;Mycol. An Int. J. Fungal Biol.,2013

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