Microstructural changes during solid-state fermentation of oats influence nutrient digestibility and bioactive properties
Authors:
Open Access
- 11 September 2026
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 529, 151131
Abstract
No abstract availableKeywords
Funding Information
- Natural Sciences and Engineering Research Council of Canada (RGPIN-2025-04067)
- Natural Sciences and Engineering Research Council of Canada (Discovery Grant)
- University of Otago
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