Effect of Yeast Fermentation on Volatile Flavor Substances and Nutritional Properties of Rice Bran
To investigate the effect of yeast fermentation on the flavor as well as nutritional properties of rice bran. In this study, volatile flavor substances of rice bran at different fermentation periods (0, 12, 18, 24 and 30 h) were identified by headspace solid-phase microextraction-gas chromatography-...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-11-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010169 |