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

Detalles Bibliográficos
Autores principales:	Rashid, N.Y.A., Jamaluddin, A., Ghani A.A., Razak, D.I.A., Jonit, J., Mansor, A., Manan, M.A.
Formato:	Artículo
Lenguaje:	English
Publicado:	Rynnye Lyan Resources 2018-11-01
Colección:	Food Research
Materias:	α-amylase activity Aspergillus oryzae β-glucosidase activity Phenolic acids Rice bran Total phenolic content
Acceso en línea:	https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_8__fr-2018-122.r2_rashid_1.pdf

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