Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpar...

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發表在:	Plants
Main Authors:	Ardiansyah, Annisa Nada, Nuraini Tiara Indah Rahmawati, Annisa Oktriani, Wahyudi David, Rizki Maryam Astuti, Dody Dwi Handoko, Bram Kusbiantoro, Slamet Budijanto, Hitoshi Shirakawa
格式:	Article
語言:	英语
出版:	MDPI AG 2021-05-01
主題:	antioxidant activity fermented rice bran rice bran sensory profile volatile compounds
在線閱讀:	https://www.mdpi.com/2223-7747/10/6/1073