Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with <i>Aspergillus flavus</i> Using Microwave-Assisted Extraction
The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with <i>Aspergillus flavus</i> (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-01-01
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Series: | Applied Sciences |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3417/11/1/430 |