Rice bran fermentation by lactic acid bacteria to enhance antioxidant activities and increase the ferulic acid, ρ-coumaric acid, and γ-oryzanol content
Bao Le(Ton Duc Thang University), Seung Hwan Yang(Chonnam National University), Jinhua Cheng(Myongji University), Pham Thi Ngoc Anh(Chonnam National University), Jung‐Eun Kim(Jeju National University)
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