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Fermentation2022, 8(12), 732;https://doi.org/10.3390/fermentation8120732

Journal: FermentationVolume: 8Number: 732

Article: Influence of Lactobacillus (LAB) Fermentation on the Enhancement of Branched Chain Amino Acids and Antioxidant Properties in Bran among Wheat By-Products

Authors:
Thinzar Aung¹,
Seung-Soo Park² and
Mi-Jeong Kim^1,2,*

Link: https://www.mdpi.com/2311-5637/8/12/732

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