Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation

Published 2020 View Full Article

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Title
Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation
Authors
Keywords
Extruded brown rice, Saccharified solution, Phenolic composition, Bioaccessibility, Antioxidant activity, Lactic acid bacteria, Yeast, Co-culture fermentation
Journal
FOOD CHEMISTRY
Volume 326, Issue -, Pages 126985
Publisher
Elsevier BV
Online
2020-05-06
DOI
10.1016/j.foodchem.2020.126985

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