Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity

por Lai, Syue-Fong, Chen, Yi-Wen, Lee, Shin-Mei, Huang, Hsin-Yu, Huang, Yu-Hsin, Lu, Ying-Chen, Chen, Chih-Wei
Publicado 2023