Effect of solid-state fermentation with compound lactic acid bacteria on the physicochemical properties, biological activities and functional characteristics of defatted rice bran.

Autor:	SONG Lili1 sll@zzuli.edu.cn, HUO Shanhao1, HU Ranran1, ZHAO Xinmiao1, ZHU Yuqi1, YANG Xu1, ZHANG Zhiping1, WEI Tao1
Zdroj:	Journal of Light Industry. Jun2024, Vol. 39 Issue 3, p21-28. 8p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu