Preparation, flavor component and antioxidant activity analysis of Lactiplantibacillus plantarum NCU137 fermented rice protein
Zhen Peng, Baoling Qiao, Bo Li, Xingyu Zhu, Mingyong Xie, Tao Xiong
Topics & Concepts
Food scienceFlavorFermentationAntioxidantChemistryComponent (thermodynamics)BiochemistryThermodynamicsPhysicsProtein Hydrolysis and Bioactive PeptidesGABA and Rice ResearchProbiotics and Fermented Foods