Changes in rice bran bioactives, their bioactivity, bioaccessibility and bioavailability with solid-state fermentation by Rhizopus oryzae
Ganesamoorthy Janarny, K.D.P.P. Gunathilake
Topics & Concepts
Food scienceChemistryBioavailabilityBranSolid-state fermentationRhizopus oryzaeFermentationFlavonoidAntioxidantPolyphenolFunctional foodBiochemistryRaw materialBiologyOrganic chemistryBioinformaticsPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyBotanical Research and Applications