Solid-State Fermentation of Sorghum by <em>Aspergillus oryzae</em> and <em>Aspergillus niger</em>: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity

Sorghum contains antioxidants such as tannins. However, these are considered antinutritional factors since they are responsible for the low digestibility of proteins and carbohydrates. Nevertheless, these can be extracted by solid-state fermentation (SSF). Therefore, this study aimed to evaluate the...

詳細記述

書誌詳細

出版年:	Foods
主要な著者:	Pilar Espitia-Hernández, Xóchitl Ruelas-Chacón, Mónica L. Chávez-González, Juan A. Ascacio-Valdés, Antonio Flores-Naveda, Leonardo Sepúlveda-Torre
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2022-10-01
主題:	hydrolyzable tannins condensed tannins ABTS DPPH HPLC-MS
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/19/3121