Quantification of phenolic compounds changes by Aspergillus oryzae on rice bran fermentation

Quantification of phenolic compounds changes by Aspergillus oryzae on rice bran fermentation

Bibliographic Details
Main Authors: Rashid, N.Y.A., Jamaluddin, A., Ghani A.A., Razak, D.I.A., Jonit, J., Mansor, A., Manan, M.A.
Format: Article
Language:English
Published: Rynnye Lyan Resources 2018-11-01
Series:Food Research
Subjects:
α-amylase activity
Aspergillus oryzae
β-glucosidase activity
Phenolic acids
Rice bran
Total phenolic content
Online Access:https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_8__fr-2018-122.r2_rashid_1.pdf

Internet

https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_8__fr-2018-122.r2_rashid_1.pdf

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