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Rice Bran Fermentation Using Lactiplantibacillus plantarum EM as a Starter and the Potential of the Fermented Rice Bran as a Functional Food
Rice bran was fermented using a functional starter culture of Lactiplantibacillus plantarum EM, which exhibited high cholesterol removal and strong antimicrobial activity. Highest viable cell counts (9.78 log CFU/mL) and strong antimicrobial activity were obtained by fermenting 20% rice bran supplem...
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| Wydane w: | Foods |
|---|---|
| Główni autorzy: | , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI
2021
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8144953/ https://ncbi.nlm.nih.gov/pubmed/33946993 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10050978 |
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