Open AccessProduction and antioxidative activity of alcoholic beverages made from Thai ou yeast and black rice (Oryza sativa var. Indica cv. Shiun)
Author(s) -
Teramoto,
Y,
Koguchi,
M,
Wongwicharn,
A,
Saigusa,
N
Publication year - 2011
Publication title -
african journal of biotechnology
Language(s) - English
Resource type - Journals
ISSN - 1684-5315
DOI - 10.5897/ajb10.1516
Subject(s) - black rice , wine , food science , yeast , anthocyanin , ethanol fermentation , chemistry , fermentation , red rice , oryza sativa , botany , biology , biochemistry , raw material , gene , organic chemistry
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