Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

Authors: Ningjie Li, Songjun Wang, Tianli Wang, Rui Liu, Zijian Zhi, Tao Wu, Wenjie Sui, Min Zhang

Journal: Foods

Published: 13 June 2022 · Vol. 11, Issue 12, 1722

Licence: CC BY

Article: Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics