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    Development and Optimization of Black Rice (<i>Oryza sativa</i> L.) Sourdough Fermented by <i>Levilactobacillus brevis</i> LUC 247 for Physicochemical Characteristics and Antioxidant Capacity

    Development and Optimization of Black Rice (<i>Oryza sativa</i> L.) Sourdough Fermented by <i>Levilactobacillus brevis</i> LUC 247 for Physicochemical Characteristics and Antioxida... by Syue-Fong Lai, Yi-Wen Chen, Shin-Mei Lee, Hsin-Yu Huang, Yu-Hsin Huang, Ying-Chen Lu, Chih-Wei Chen

    Published 2023-03-01
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