The Volatile Compounds and Aroma Profile of Some Pigmented Rice Brans After Fermentation

The Volatile Compounds and Aroma Profile of Some Pigmented Rice Brans After Fermentation

Pigmented rice is known to have nutritional and bioactive compounds which commonly concentrated in the bran layers. Solid-state fermentation is known to enhance the bioactive compounds of rice bran. The study aims to identify fermented rice bran’s volatile compounds and aroma attributes from some pi...

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Bibliographic Details
Main Authors: Nadhifah, Amalia Mar'atun, Fibri, Dwi Larasatie Nur, Handoko, Dody Dwi, David, Wahyudi, Budijanto, Slamet, Shirakawa, Hitoshi, Ardiansyah, Ardiansyah
Format: Article PeerReviewed
Language:English
Published: Enviro Research Publishers 2022
Subjects:
Industrial Biotechnology
Online Access:https://repository.ugm.ac.id/282808/1/50_The%20Volatil_Nutrition_Vol10_No1_p_145-170.pdf
https://repository.ugm.ac.id/282808/
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Institution: Universitas Gadjah Mada
Language: English

Internet

https://repository.ugm.ac.id/282808/1/50_The%20Volatil_Nutrition_Vol10_No1_p_145-170.pdf
https://repository.ugm.ac.id/282808/

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