Chemical Characterization, Antioxidant, and Antihyperglycemic Capacity of Ferulated Arabinoxylan Extracted from “Chicha de Jora” Bagasse: An Ancestral Fermented Beverage from <i>Zea mays</i> L.

<div>General steps for the preparation of “chicha de jora.” The bagasse is a by-product generated before the fermentation.</div>

Journal of Food Quality

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Figure 1

Figure 1: Chemical Characterization, Antioxidant, and Antihyperglycemic Capacity of Ferulated Arabinoxylan Extracted from “Chicha de Jora” Bagasse: An Ancestral Fermented Beverage from <i>Zea mays</i> L. 

Figure 1 | Chemical Characterization, Antioxidant, and Antihyperglycemic Capacity of Ferulated Arabinoxylan Extracted from “Chicha de Jora” Bagasse: An Ancestral Fermented Beverage from Zea mays L. 