Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Studies on phytochemical properties and bioactivities of rice bran revealed the wealth of natural complex antioxidant compounds. The composition and the properties of the rice bran get altered after fermentation by several microbes. This study was designed to optimize the black rice bran fermentatio...

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Detalles Bibliográficos
Autores principales: Chaiyasut, Chaiyavat, Pengkumsri, Noppawat, Sirilun, Sasithorn, Peerajan, Sartjin, Khongtan, Suchanat, Sivamaruthi, Bhagavathi Sundaram
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2017
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5459781/
https://www.ncbi.nlm.nih.gov/pubmed/28587444
http://dx.doi.org/10.1186/s13568-017-0411-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5459781/
https://www.ncbi.nlm.nih.gov/pubmed/28587444
http://dx.doi.org/10.1186/s13568-017-0411-4

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