Effects of L .plantarum dy-1 fermentation time on the characteristic structure and antioxidant activity of barley β-glucan in vitro

This article explored the effect of ) fermentation on the basic physicochemical properties and associated antioxidant activity of barley β-glucan, including its molecular weight, monosaccharide composition, characteristic structure and rheology. Its DPPH, ABTS, hydroxyl radical scavenging capacity,...

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Veröffentlicht in:	Current research in food science 2022, Vol.5, p.125
Hauptverfasser:	Zhang, Jiayan, Wang, Ping, Tan, Cui, Zhao, Yansheng, Zhu, Ying, Bai, Juan, Xiao, Xiang, Zhang, Lili, Teng, Donghai, Tian, Jing, Liu, Liangcheng, Zhang, Haibo
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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