Comparative study of solid-state fermentation with different microbial strains on the bioactive compounds and microstructure of brown rice.

Zhang, Duqin; Ye, Yanjun; Tan, Bin

Zhang, Duqin; Ye, Yanjun; Tan, Bin.

Afiliación

Zhang D; Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China. Electronic address: zdq@ags.ac.cn.
Ye Y; Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China.
Tan B; Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China. Electronic address: tb@ags.ac.cn.

Food Chem ; 397: 133735, 2022 Dec 15.

Article en En | MEDLINE | ID: mdl-35914455

Asunto(s)

Oryza; Grano Comestible/química; Fermentación; Flavonoides; Oryza/química; Fenoles/análisis

Palabras clave

Bioactive compounds; Brown rice; Microstructure; Solid-state fermentation; Strains

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido

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