Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

• المؤلفون الرئيسيون: Chaiyavat Chaiyasut, Noppawat Pengkumsri, Sasithorn Sirilun, Sartjin Peerajan, Suchanat Khongtan, Bhagavathi Sundaram Sivamaruthi
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85020428867&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/56660
• المؤسسة: Chiang Mai University

© 2017, The Author(s). Studies on phytochemical properties and bioactivities of rice bran revealed the wealth of natural complex antioxidant compounds. The composition and the properties of the rice bran get altered after fermentation by several microbes. This study was designed to optimize the blac...