Enzyme selection and hydrolysis under optimal conditions improved phenolic acid solubility, and antioxidant and anti-inflammatory activities of wheat bran
This article belongs to the Special Issue Intensification Technologies to Efficiently Extract Antioxidants from Agro-Food Residues.
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2020
|
| Subjects: | Wheat bran, Anti-inflammatory activity, Enzymatic hydrolysis, Antioxidant activity, Ultraflo XL, Ferulic acid, |
| Online Access: | http://hdl.handle.net/10261/237917 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011033 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|