Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleAntioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciensIT‐45 fermentation.AuthorsYu, Xiaohong; Mao, Wanjie; Gao, Wenbo; Liu, Jinbin; Wang, Bingqian; Zhang, Xiaoyang; Liu, Xiaochen; Wang, Dujun; Lyu, YongmeiPublicationInternational Journal of Food Science & Technology, 2024, Vol 59, Issue 2, p816ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.16839