Effect of Solid-state Fermentation on Antioxidant Properties of Wheat Bran and Sensory Quality of Whole Wheat Bread
PEI Fei, DU Yifei, SUN Lei, LI Wen, FANG Yong, HU Qiuhui
(Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance, Nanjing 210023, China)
PEI Fei, DU Yifei, SUN Lei, LI Wen, FANG Yong, HU Qiuhui. Effect of Solid-state Fermentation on Antioxidant Properties of Wheat Bran and Sensory Quality of Whole Wheat Bread[J]. FOOD SCIENCE, 2022, 43(6): 212-220.