Rice bran fermentation by lactic acid bacteria to enhance antioxidant activities and increase the ferulic acid, ρ-coumaric acid, and γ-oryzanol content |
Le, Bao
(Department of Biotechnology, Chonnam National University)
Anh, Pham Thi Ngoc (Department of Biotechnology, Chonnam National University) Kim, Jung-Eun (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) Cheng, Jinhua (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) Yang, Seung Hwan (Department of Biotechnology, Chonnam National University) |
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