Influence of Lactobacillus (LAB) Fermentation on the Enhancement of Branched Chain Amino Acids and Antioxidant Properties in Bran among Wheat By-Products

Author

Thinzar Aung, Seung-Soo Park and and Mi-Jeong Kim

Journal

Fermentation

Status

SCIE (IF 3.7)

Vol

8

Page

732

Year

2022

File

fermentation-08-00732.pdf (2.1M) 4회 다운로드 DATE : 2024-01-29 11:04:49