Improvement of Phytonutrients and Antioxidant Properties of Wheat Bran by Yeast Fermentation

Publisher: Bentham Science Publishers

E-ISSN: 2212-3881|12|4|249-255

ISSN: 1573-4013

Source: Current Nutrition & Food Science, Vol.12, Iss.4, 2016-12, pp. : 249-255

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content