HIGHLIGHTS
- who: Pilar Espitia-Hernu00e1ndez and colleagues from the Autonomous University of Coahuila, Saltillo, Coahuila, Mexico have published the paper: Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity, in the Journal: Foods 2022, 11, 3121. of /2022/
- what: Considering that SSF is an alternative for the release of bioactive compounds from this important cereal, the aim of this research was to evaluate the effect of SSF by the fungi Aspergillus oryzae and Aspergillus niger on the releases of tannin content, phenolic profiles, and antioxidant . . .
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