Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics.

Li, Ningjie; Wang, Songjun; Wang, Tianli; Liu, Rui; Zhi, Zijian; Wu, Tao; Sui, Wenjie; Zhang, Min.

Afiliação

Li N; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Wang S; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Wang T; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Liu R; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Zhi Z; Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
Wu T; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Sui W; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Zhang M; China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China.

Foods ; 11(12)2022 Jun 13.

Article em En | MEDLINE | ID: mdl-35741920