Comparative Study of the Effects of Solid-State Fermentation with Three Filamentous Fungi on the Total Phenolics Content (TPC), Flavonoids, and Antioxidant Activities of Subfractions from Oats (Avena sativa L.)-Reference-Cited by-同舟云学术

Comparative Study of the Effects of Solid-State Fermentation with Three Filamentous Fungi on the Total Phenolics Content (TPC), Flavonoids, and Antioxidant Activities of Subfractions from Oats (Avena sativa L.)

Published:2011-12-23 Issue:1 Volume:60 Page:507-513
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cai Shengbao¹,Wang Ou¹,Wu Wei¹,Zhu Songjie¹,Zhou Feng¹,Ji Baoping¹,Gao Fengyi¹,Zhang Di¹,Liu Jia¹,Cheng Qian¹

Affiliation:

1. College of Food Science and Nutritional Engineering, and ‡College of Engineering, China Agricultural University, Beijing 100083, People’s Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf204163a

Reference33 articles.

1. Cancer chemoprevention and chemotherapy: Dietary polyphenols and signalling pathways

2. Antioxidants, Oxidative Damage and Oxygen Deprivation Stress: a Review

3. Free radicals and antioxidants in normal physiological functions and human disease

4. Free radicals, oxidative stress, and antioxidants in human health and disease

5. Antioxidative Properties of Cardoon (Cynara cardunculus L.) Infusion Against Superoxide Radical, Hydroxyl Radical, and Hypochlorous Acid

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