Changes in the nutritional value, flavor, and antioxidant activity of brown glutinous rice during fermentation
Yue Xu, Yamei Jin, Jiajia Su, Na Yang, Xueming Xu, Zhengyu Jin, Bo Cui, Fengfeng Wu
Topics & Concepts
Brown riceFermentationFood scienceChemistryDPPHAntioxidantFlavorSweetnessAcetic acidRed riceBiochemistryGABA and Rice ResearchFood Quality and Safety StudiesTea Polyphenols and Effects