Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

In this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), lignans, and alkylresorcinols) in barley industry by‐products (BB) during submerged and solid state ferm...

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Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Bartkiene, Elena, Mozuriene, Erika, Lele, Vita, Zokaityte, Egle, Gruzauskas, Romas, Jakobsone, Ida, Juodeikiene, Grazina, Ruibys, Romas, Bartkevics, Vadims
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2019
Konular:
Original Research
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6977520/
https://ncbi.nlm.nih.gov/pubmed/31993160
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1311
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