Effect of lactic acid bacteria fermentation on bioactive components of black rice bran (Oryza sativa L.) with different milling fractions
Shumin Lin, Xinxia Zhang, Junren Wang, Ting Li, Li Wang, Li Wang
Topics & Concepts
FermentationFood scienceLactobacillus plantarumLactic acidChemistryBranAntioxidantTitratable acidFlavonoidBlack riceLactobacillusBacteriaBiochemistryBiologyRaw materialOrganic chemistryGeneticsGABA and Rice ResearchFood composition and propertiesMicrobial Metabolism and Applications