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Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides.
Verni, Michela; Pontonio, Erica; Krona, Annika; Jacob, Sera; Pinto, Daniela; Rinaldi, Fabio; Verardo, Vito; Díaz-de-Cerio, Elixabet; Coda, Rossana; Rizzello, Carlo Giuseppe.
Afiliación
  • Verni M; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
  • Pontonio E; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
  • Krona A; Research Institute of Sweden, Gothenburg, Sweden.
  • Jacob S; Research Institute of Sweden, Gothenburg, Sweden.
  • Pinto D; Giuliani S.p.A., Milan, Italy.
  • Rinaldi F; Giuliani S.p.A., Milan, Italy.
  • Verardo V; Department of Nutrition and Food Science, University of Granada, Granada, Spain.
  • Díaz-de-Cerio E; Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Centre, University of Granada, Granada, Spain.
  • Coda R; Department of Nutrition and Food Science, University of Granada, Granada, Spain.
  • Rizzello CG; Department of Food and Nutrition Sciences, University of Helsinki, Helsinki, Finland.
Front Microbiol ; 11: 1831, 2020.
Article en En | MEDLINE | ID: mdl-32849431
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Front Microbiol Año: 2020 Tipo del documento: Article País de afiliación: Italia
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Front Microbiol Año: 2020 Tipo del documento: Article País de afiliación: Italia