Open AccessAntioxidant compounds from rice bran fermentation by lactic acid bacteria
Author(s) -
Thornthan Sawangwan,
Chompoonuth Porncharoennop,
Harit Nimraksa
Publication year - 2021
Publication title -
aims agriculture and food
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 8
ISSN - 2471-2086
DOI - 10.3934/agrfood.2021034
Subject(s) - bran , lactobacillus plantarum , food science , lactobacillus casei , fermentation , antioxidant , lactic acid , chemistry , ferulic acid , solid state fermentation , moisture , bacteria , biology , biochemistry , raw material , organic chemistry , genetics