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Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis
Journal of Cereal Science ( IF 3.9 ) Pub Date : 2020-05-01 , DOI: 10.1016/j.jcs.2020.102940 Gong Chen , Yan Liu , Jiarui Zeng , Xiaofei Tian , Qi Bei , Zhenqiang Wu
Journal of Cereal Science ( IF 3.9 ) Pub Date : 2020-05-01 , DOI: 10.1016/j.jcs.2020.102940 Gong Chen , Yan Liu , Jiarui Zeng , Xiaofei Tian , Qi Bei , Zhenqiang Wu
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Abstract This work aims to improve phenolic fractions of oats and their antioxidant activities by solid-state fermentation (SSF) combining Monascus anka with Bacillus subtilis. Results revealed that the fermentation system significantly (p 0.75, p
中文翻译：
通过红曲霉和枯草芽孢杆菌的固态发酵增强燕麦（Avena sativa L.）的三种酚类成分及其抗氧化活性
摘要 本工作旨在通过红曲霉和枯草芽孢杆菌的固态发酵（SSF）提高燕麦的酚类成分及其抗氧化活性。结果表明，发酵系统显着（p 0.75，p
更新日期：2020-05-01
中文翻译：
通过红曲霉和枯草芽孢杆菌的固态发酵增强燕麦（Avena sativa L.）的三种酚类成分及其抗氧化活性
摘要 本工作旨在通过红曲霉和枯草芽孢杆菌的固态发酵（SSF）提高燕麦的酚类成分及其抗氧化活性。结果表明，发酵系统显着（p 0.75，p
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