Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by Aspergillus Oryzae and Saccharomyces Cerevisiae
FERMENTATION-BASEL（2023）
Key words
heat-denatured peanut meal,solid-state fermentation,Aspergillus oryzae,Saccharomyces cerevisiae,antioxidant peptides,nonstarch polysaccharides,antioxidant activities,fermentation products of heat-denatured peanut meal,amino acid content,physicochemical properties
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