Open AccessThe Volatile Compounds and Aroma Profile of Some Pigmented Rice Brans After Fermentation
Author(s) -
Amalia Mar’atun Nadhifah,
Dwi Larasatie Nur Fibri,
Dody Dwi Handoko,
Wahyudi David,
Slamet Budijanto,
Hitoshi Shirakawa,
Ardiansyah Ardiansyah
Publication year - 2022
Publication title -
current research in nutrition and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.10.1.11
Subject(s) - aroma , food science , fermentation , bran , chemistry , fermentation in food processing , solid state fermentation , gas chromatography–mass spectrometry , lactic acid , biology , chromatography , organic chemistry , mass spectrometry , raw material , bacteria , genetics