Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation

Wang, Chung-YiChung-YiWangWu, Sz-JieSz-JieWuYUAN-TAY SHYU2020-02-272020-02-2720141389-1723https://scholars.lib.ntu.edu.tw/handle/123456789/466704Antioxidant properties of certain cereals as affected by food-grade bacteria fermentationjournal article10.1016/j.jbiosc.2013.10.002WOS:000336874500010