The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with <i>Bacillus subtilis</i>
This study investigated the influence of <i>Bacillus subtilis</i> fermentation on the composition of phenolic substances and antioxidant activity in cornmeal. The results indicate that the fermentation process significantly increased both the total phenolic content (TPC) and total flavon...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/3/499 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|