Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties

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Tae-Dong Jung; Gi-Hae Shin; Jae-Min Kim; Sun-Il Choi; Jin-Ha Lee; Sang Jong Lee; Seon Ju Park; Koan Sik Woo; Sea Kwan Oh; Ok-Hawn Lee;
(2017)

Rice bran, a by-product derived from processing rice, is a rich source of bioactive compounds. Recent studies have suggested that the fermentation can improve their biological activities. This study aimed to determined the level of γ-oryzanol, β-glucan and total phenol ... View more
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