Effect of inoculum levels and final pH values on the antioxidant properties of black glutinous rice solution fermented by Lactobacillus bulgaricus
© All Rights Reserved. Black glutinous rice is known to have an antioxidant property due to the presence of phenolic compounds and anthocyanin. In this study, the antioxidant properties of black glutinous rice solution fermented by Lactobacillus bulgaricus were determined at different final pH value...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | دورية |
| منشور في: |
2017
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| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84992152125&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42262 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |