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Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions.

Authors
Type
Published Article
Journal
Letters in applied microbiology
Publication Date
Volume
59
Issue
5
Pages
493–499
Identifiers
DOI: 10.1111/lam.12300
PMID: 24964826
Source
Medline
Keywords
  • Antioxidant
  • Bioactive
  • Cereals
  • Fermentation
  • Free Radical
  • Phenolics

Abstract

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