Work

Improving the flavor, bioactivity, and metabolic characteristics of corn silk by probiotic co-fermentation

Year: 2025

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2025.106681

Authors: Yuhan Yuan, Ruijuan Wang, Xuefeng Wu, Dongdong Mu, Li Guo, Xingjiang Li

Institutions: Hefei University of Technology, Qilu University of Technology, Shandong Academy of Sciences

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Natural Science Foundation of Anhui Province, Anhui Provincial Key Research and Development Plan, Science and Technology Program of Suzhou

Awards: G5363618236, G5465769273, G8157822871

OpenAlex ID: W4409716687

FWCI: 1.72

Cites: 75

Cited by: 4

Related to: 10