Comparative study of solid-state fermentation with different microbial strains on the bioactive compounds and microstructure of brown rice
Duqin Zhang, Yanjun Ye, Bin Tan
Topics & Concepts
Food scienceSolid-state fermentationChemistryAspergillus oryzaeFermentationFlavonoidStarchBioactive compoundRhizopus oryzaeBioavailabilityBiochemistryBiologyAntioxidantBioinformaticsFood composition and propertiesGABA and Rice ResearchFood Quality and Safety Studies