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

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

Sonraí bibleagrafaíochta
Príomhchruthaitheoirí: Rashid, N.Y.A., Jamaluddin, A., Ghani A.A., Razak, D.I.A., Jonit, J., Mansor, A., Manan, M.A.
Formáid: Alt
Teanga:English
Foilsithe / Cruthaithe: Rynnye Lyan Resources 2018-11-01
Sraith:Food Research
Ábhair:
α-amylase activity
Aspergillus oryzae
β-glucosidase activity
Phenolic acids
Rice bran
Total phenolic content
Rochtain ar líne:https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_8__fr-2018-122.r2_rashid_1.pdf
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Ar líne

https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_8__fr-2018-122.r2_rashid_1.pdf

Míreanna comhchosúla

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

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