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Effect of solid-state fermentation with Bacillus subtilis on polyphenol enrichment and antioxidant activity in black highland barley

Published Online: 2025-01-08

Published Print: 2025-02

Authors

Zhang, Jie

Dang, Bin

Zhang, Wengang

Yang, Xijuan https://orcid.org/0000-0002-2535-891X
Yang, Jing
Funding

Funding for this research was provided by:

National Key Research and Development Program of China (2022YFD2301300)
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Text and Data Mining valid from 2025-01-08

Version of Record valid from 2025-01-08
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Article History

Received: 27 August 2024

Accepted: 11 November 2024

First Online: 8 January 2025

Declarations

:

: This article does not contain any studies with human participants or animals performed by any of the authors.

: Not applicable.

: The authors have no conflicts of interest to declare.

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