Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase

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Title
Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase
Authors
Keywords
Rice bran, Lactic acid bacteria fermentation, Complex enzyme hydrolysis, Soluble conjugate phenolics, Phenolic acids, Flavonoids, Antioxidant activity
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 636-643
Publisher
Elsevier BV
Online
2016-11-24
DOI
10.1016/j.foodchem.2016.11.126

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