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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Detalles Bibliográficos
Autores principales: Ardiansyah, Nada, Annisa, Rahmawati, Nuraini Tiara Indah, Oktriani, Annisa, David, Wahyudi, Astuti, Rizki Maryam, Handoko, Dody Dwi, Kusbiantoro, Bram, Budijanto, Slamet, Shirakawa, Hitoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229494/
https://www.ncbi.nlm.nih.gov/pubmed/34071857
http://dx.doi.org/10.3390/plants10061073

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229494/
https://www.ncbi.nlm.nih.gov/pubmed/34071857
http://dx.doi.org/10.3390/plants10061073

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