Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran

作者：Yueqin Li, Yunzhen Zhang, Lezhen Dong, Ying Li, Yahui Liu, Yang Liu, Lingyi Liu, Lianliang Liu, Lingyi Liu, Lianliang Liu · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.137834 · 被引用次数：75 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Biofuel production and bioconversion