Impact of solid‐state fermentation by Aspergillus niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley.
- Resource Type
- Article
- Source
- Cereal Chemistry; Jul2023, Vol. 100 Issue 4, p914-926, 13p
- Subject
- Language
- ISSN
- 00090352