Effects of Lactic Acid Bacteria Fermentation on Antioxidant Activity and Solubility of Rice Bran Protein
In order to improve the poor water solubility of rice bran protein, fully demonstrate its biological activity, and expand its application in industries such as food, this article used rice bran protein powder as a raw material, first hydrolyzing rice bran protein with protease, and then fermented th...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2025-04-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050317 |
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