Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran
Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpar...
Tallennettuna:
| Päätekijät: | , , , , , , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2021-05-01
|
| Sarja: | Plants |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2223-7747/10/6/1073 |
| Tagit: |
Ei tageja, Lisää ensimmäinen tagi!
|