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.
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| Main Authors: | , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2020
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| 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 |
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| Summary: | This article belongs to the Special Issue Intensification Technologies to Efficiently Extract Antioxidants from Agro-Food Residues. |
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