Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria

The production of rice-based beverages fermented by lactic acid bacteria (LAB) can increase the consumption of rice in the form of a dairy replacement. This study investigated volatile and nonvolatile components in rice fermented by 12 different LABs. Volatile compounds of fermented rice samples wer...

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Detalles Bibliográficos
Autores principales: Lee, Sang Mi, Hwang, Young Rim, Kim, Moon Seok, Chung, Myung Sub, Kim, Young-Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6471338/
https://www.ncbi.nlm.nih.gov/pubmed/30917562
http://dx.doi.org/10.3390/molecules24061183

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6471338/
https://www.ncbi.nlm.nih.gov/pubmed/30917562
http://dx.doi.org/10.3390/molecules24061183

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