Quantification of phenolic compounds changes by Aspergillus oryzae on rice bran fermentation

Lignende værker

• Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran
  af: Wengang Zhang, et al.
  Udgivet: (2023-02-01)
• Cosmeceutical potentials and bioactive compounds of rice bran fermented with single and mix culture of Aspergillus oryzae and Rhizopus oryzae
  af: Dang Lelamurni Abd Razak, et al.
  Udgivet: (2017-04-01)
• <i>Aspergillus oryzae</i> Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential
  af: Sneh Punia, et al.
  Udgivet: (2020-12-01)
• <i>In Vitro</i> <i>α</i>-Glucosidase and <i>α</i>-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes
  af: Yun Xiong, et al.
  Udgivet: (2020-09-01)
• Alpha Amylase Production by Aspergillus Oryzae Using Solid State Fermentation
  af: Suhad Adnan Ahmed
  Udgivet: (2011-10-01)