Evaluation of flavor properties in rice bran by solid-state fermentation with yeast
Rice bran (RB) as an available agricultural by-product is currently underutilized due to its susceptibility to oxidation and rancidity. This study investigated the evaluation of flavor properties in RB by solid-state fermentation with yeast (Saccharomyces cerevisiae). The volatile compounds (VOCs) i...
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| Hoofdauteurs: | , , , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2025-05-01
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| Reeks: | Food Chemistry: X |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2590157525003633 |
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