Study on the Enhancement of Antioxidant Properties of Rice Bran Using Mixed-Bacteria Solid-State Fermentation
Rice bran is usually mixed into animal feeds or discarded directly because of its harsh taste and undesirable flavor. Its bioavailability and exploitation are limited. In order to enhance the antioxidant properties of rice bran, the solid-state fermentation of rice bran with mixed bacteria was adopt...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/5/212 |