Impact of solid‐state fermentation by Aspergillus niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley

Background and Objectives Aspergillus niger 4Q and Cyberlindnera fabianii J2 were isolated from a traditional Chinese sweet rice wine starter because of their better fermentation characteristics and sensory properties of final products. To understand the impacts of the cofermentation with Aspergillu...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Cereal chemistry 2023-07, Vol.100 (4), p.914-926
Hauptverfasser:	Zhai, Xiao‐Tong, Wang, Hui‐Qing, Han, Lin, Wang, Fu‐Ying, Zhang, Yu‐Hong, Li, Ji, He, Cai‐An, Tan, Bin, Wang, Min
Format:	Artikel
Sprache:	eng
Schlagworte:	Aspergillus niger 4Q Cyberlindnera fabianii J2 nutritional properties physico‐chemical properties solid‐state fermentation whole grain barley
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!