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pro vyhledávání: '"Khandoker Shahin Ahmed"'
Autor:
Shariful Islam, Md. Abdus Satter Miah, Md. Faridul Islam, Khurshida Jahan Tisa, Md. Habibur Rahman Bhuiyan, Mohammad Nazrul Islam Bhuiyan, Sadia Afrin, Khandoker Shahin Ahmed, Md. Hemayet Hossain
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100610- (2024)
This study aimed to examine how lactic acid bacteria (LAB) Lactobacillus plantarum mediated solid-state fermentation (SSF) of whole wheat flour (WWF) affected the release of phenolic fractions and their in vitro antioxidant (DPPH•, ABTS•+, H2O2,
Externí odkaz:
https://doaj.org/article/a85d591636204d63aa552983368a1a0e
