Preparation and evaluation of antioxidant activities of peptides obtained from defatted wheat germ by fermentation

Defatted wheat germ peptides (DWGPs) were prepared by fermentation with Bacillus Subtilis B1 and the antioxidant activities of DWGPs were investigated. The fermentation condition was optimized by response surface method (RSM) with three factors and three levels according to Box-Behnken theory. A max...

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Detaylı Bibliyografya
Asıl Yazarlar: Niu, Li-Ya, Jiang, Shao-Tong, Pan, Li-Jun
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer-Verlag 2011
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC3550958/
https://ncbi.nlm.nih.gov/pubmed/24425887
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0318-z
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