Microstructural changes during solid-state fermentation of oats influence nutrient digestibility and bioactive properties
- DOI
- 10.1016/j.foodchem.2026.151131
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151131,
title = {Microstructural changes during solid-state fermentation of oats influence nutrient digestibility and bioactive properties},
author = {Stella Green and Graham T. Eyres and Nicholas Horlacher and Biniam Kebede},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151131},
url = {https://doi.org/10.1016/j.foodchem.2026.151131}
}RIS
TY - JOUR TI - Microstructural changes during solid-state fermentation of oats influence nutrient digestibility and bioactive properties AU - Stella Green AU - Graham T. Eyres AU - Nicholas Horlacher AU - Biniam Kebede PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151131 UR - https://doi.org/10.1016/j.foodchem.2026.151131 ER -
APA
Green, S., Eyres, G. T., Horlacher, N., & Kebede, B. (2026). Microstructural changes during solid-state fermentation of oats influence nutrient digestibility and bioactive properties. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151131
Source records
- crossref · retrieved 2026-09-26T13:38:17.853Z