Improving phenolic compositions and bioactivity of oats by enzymatic hydrolysis and microbial fermentation
In the present study, oats were successively hydrolysed by cellulase and fermented with Monascus anka, and the phenolic profiles, antioxidant activities and enzyme inhibition activities of the soluble and insoluble phenolic fractions were investigated. The results revealed that the cellulase could r...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618303037 |