Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts

Published 2018 View Full Article

Authors

Keywords

Black rice bran, Phenolic acid, Aspergillus, fungi, Solid-state fermentation, Antioxidant activity

Journal

FOOD CHEMISTRY

Volume 272, Issue -, Pages 235-241

Publisher

Elsevier BV

Online

2018-07-31

DOI

10.1016/j.foodchem.2018.07.174

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