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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Dettagli Bibliografici
Pubblicato in:Food Sci Nutr
Autori principali: Bartkiene, Elena, Mozuriene, Erika, Lele, Vita, Zokaityte, Egle, Gruzauskas, Romas, Jakobsone, Ida, Juodeikiene, Grazina, Ruibys, Romas, Bartkevics, Vadims
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2019
Soggetti:
Original Research
Accesso online: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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