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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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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | 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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