Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis
The effect of simultaneous extrusion and enzymatic hydrolysis on the phenolics and antioxidant activities of glutinous rice and further fermented Chinese rice wine was investigated. Great modification on rice properties (water absorption/solubility index) related to higher total phenolic content (TP...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2015-08-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615002704 |