Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum
Author:
Publisher
Elsevier BV
Subject
Food Science
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2. Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough;Journal of Agricultural and Food Chemistry;2023-10-23
3. Unraveling the Influence of Wheat Bran Chemical Composition, Lipolytic Enzyme Activities, and Phenolic Components on the Bread-Making Properties of Reconstituted Whole Wheat Flours;ACS Food Science & Technology;2023-09-13
4. Potential folate-producing strains and their applications in biofortification of fermented Moringa oleifera leaves powder;LWT;2023-09
5. Optimization of Solid-Phase Lactobacillus Fermentation Conditions to Increase γ-Aminobutyric Acid (GABA) Content in Selected Substrates;Fermentation;2022-12-26
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