Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity
This work aims to investigate the effects of fermentation with Monascus anka on the phenolic components and antioxidant activities of oats. Results revealed that the fermentation process significantly increased total phenolic content, especially free phenolic content. Moreover, the dominate phenolic...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-05-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617301007 |