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Wheat Germ Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum: Process Optimization for Enhanced Composition and Antioxidant Properties In Vitro.
Bayat, Elnaz; Moosavi-Nasab, Marzieh; Fazaeli, Mahboubeh; Majdinasab, Marjan; Mirzapour-Kouhdasht, Armin; Garcia-Vaquero, Marco.
Affiliation
  • Bayat E; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71946-84471, Iran.
  • Moosavi-Nasab M; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71946-84471, Iran.
  • Fazaeli M; Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz 71946-84471, Iran.
  • Majdinasab M; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71946-84471, Iran.
  • Mirzapour-Kouhdasht A; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71946-84471, Iran.
  • Garcia-Vaquero M; School of Agriculture and Food Science, University College Dublin, D04 HK50 Dublin, Ireland.
Foods ; 11(8)2022 Apr 14.
Article in En | MEDLINE | ID: mdl-35454712
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Iran Country of publication: Switzerland
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Iran Country of publication: Switzerland