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...

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Bibliografiske detaljer
Udgivet i:Plants (Basel)
Main Authors: Ardiansyah, Nada, Annisa, Rahmawati, Nuraini Tiara Indah, Oktriani, Annisa, David, Wahyudi, Astuti, Rizki Maryam, Handoko, Dody Dwi, Kusbiantoro, Bram, Budijanto, Slamet, Shirakawa, Hitoshi
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2021
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8229494/
https://ncbi.nlm.nih.gov/pubmed/34071857
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/plants10061073
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