The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis
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Zhang, P.; Zhang, J.; Li, L.; Gu, T.; Chen, S.; Wang, J.; Gao, M. The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis. Foods 2025, 14, 499. https://doi.org/10.3390/foods14030499
Zhang P, Zhang J, Li L, Gu T, Chen S, Wang J, Gao M. The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis. Foods. 2025; 14(3):499. https://doi.org/10.3390/foods14030499
Chicago/Turabian StyleZhang, Ping, Jialan Zhang, Li Li, Tong Gu, Suo Chen, Jinsong Wang, and Mengxiang Gao. 2025. "The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis" Foods 14, no. 3: 499. https://doi.org/10.3390/foods14030499
APA StyleZhang, P., Zhang, J., Li, L., Gu, T., Chen, S., Wang, J., & Gao, M. (2025). The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis. Foods, 14(3), 499. https://doi.org/10.3390/foods14030499