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Enhancement of the release of phenolic compounds from white and black Qingke bran by autoclaving and fermentation treatments
- Source :
- Food Bioscience. 53:102696
- Publication Year :
- 2023
- Publisher :
- Elsevier BV, 2023.
- Subjects :
- Biochemistry
Food Science
Subjects
Details
- ISSN :
- 22124292
- Volume :
- 53
- Database :
- OpenAIRE
- Journal :
- Food Bioscience
- Accession number :
- edsair.doi...........6b032ef850cb195d1684c90f43fd6312
- Full Text :
- https://doi.org/10.1016/j.fbio.2023.102696