The following substances and solvents were used in this study: ethanol 96% (
v/
v), (AB Strumbras, Kaunas, Lithuania), Folin–Ciocalteu reagent,
gallic acid (3,4,5-trihydroxybenzoic acid, 99%), DPPH
• (2,2-diphenyl-1-picrylhydrazyl hydrate free radical),
Trolox (6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid), Na
2CO
3, potassium acetate, acetic acid, TPTZ (2,4,6-Tris(2-pyridyl)-s-triazine) (Carl Roth, Karlsruhe, Germany), iron (III) chloride hexahydrate (Vaseline-Fabrik Rhenania, Bonn, Germany), DMCA (4-(dimethylamino)-cinnamaldehyde), neutral detergent solution (ANKOM, Macedon, NY, USA), Sodium sulfite—Na
2SO
3, anhydrous (FSS, ANKOM Technology, City, Macedon, USA), and cetyl trimethylammonium bromide (CTAB) (FSS, ANKOM Technology, Macedon, NY, USA).
Streimikyte P., Kailiuviene J., Mazoniene E., Puzeryte V., Urbonaviciene D., Balciunaitiene A., Liapman T.D., Laureckas Z., Viskelis P, & Viskelis J. (2022). The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria. Foods, 11(14), 2055.