Nutritional Value Improvement of Oats by Solid-State Fermentation with <i>Monascus purpureus</i>
With increasing research, the nutritional value of oats is gaining recognition. Fermentation is an emerging biotransformation pattern that changes the nutritional structure of whole grains. Currently, research on whole-grain fermentation is relatively focused on phenolic compounds and their antioxid...
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| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
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MDPI AG
2025-05-01
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| Seri Bilgileri: | Foods |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2304-8158/14/10/1703 |
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