IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER
<p>Fermentation of rice bran is applied to facilitating the release of and may lead to higher yields of bioactive compound in its extraction product. The use of electrolyzed water as the solvent and the influence of this water on antioxidant activity of the fermented rice bran extract compound...
| Hoofdauteurs: | , , |
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| Formaat: | Artikel |
| Taal: | English |
| Gepubliceerd in: |
Department of Food Technology
2020-07-01
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| Reeks: | Food ScienTech Journal |
| Onderwerpen: | |
| Online toegang: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/7563 |