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Yin Z, Wu W, Sun C, Lei Z, Chen H, Liu H, Chen W, Ma J, Min T, Zhang M, Wu H. Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus
species. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13675] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Zhina Yin
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Wenjia Wu
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Chongzhen Sun
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Zhuogui Lei
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Huamin Chen
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Huifan Liu
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Wenbo Chen
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Juanjuan Ma
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Tian Min
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Mengmeng Zhang
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Hui Wu
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
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