Učitavanje...
Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran
This study investigated the content of total phenolic compounds and antioxidant activity in fermented rice bran in order to evaluate the effect of solid state fermentation on these properties. The process was performed with the fungus Rhizopus oryzae CTT 1217 in tray reactors at 30 °C for 120 ho...
Spremljeno u:
| Izdano u: | Ciência e Tecnologia de Alimentos |
|---|---|
| Glavni autori: | , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
|
| Teme: | |
| Online pristup: | https://www.redalyc.org/articulo.oa?id=395940113016 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|