Enzyme selection and hydrolysis under optimal conditions improved phenolic acid solubility, and antioxidant and anti‐inflammatory activities of wheat bran

Article

Abstract: Valorization of wheat bran (WB) into new high‐value products is of great interest within the framewo

Palabras claves:

Antiinflammatory activity, enzymatic hydrolysis, Ferulic acid, antioxidant activity, Ultraflo XL, wheat bran

Autores:

Bautista‐expósito S., Casas M.J.G., Cristina Martínez-Villaluenga, Juana Frias, Martín‐diana A.B., Peñas E., Rico D., Tomé‐sánchez I.

Fuentes:

scopus