| Title : Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran - Li_2023_Food.Chem_437_137834 |
| Author(s) : Li Y , Zhang Y , Dong L , Liu Y , Liu L |
| Ref : Food Chem , 437 :137834 , 2023 |
| Abstract : Li_2023_Food.Chem_437_137834 |
| ESTHER : Li_2023_Food.Chem_437_137834 |
| PubMedSearch : Li_2023_Food.Chem_437_137834 |
| PubMedID: 37897817 |
Li Y, Zhang Y, Dong L, Liu Y, Liu L (2023)
Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
Food Chem
437 :137834
Li Y, Zhang Y, Dong L, Liu Y, Liu L (2023)
Food Chem
437 :137834