The effects of different enzymes on the liberation of bound phenolics from rice bran dietary fibre and their antioxidant activities
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference25 articles.
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3. The triple jags of dietary fibers in cereals: How biotechnology is longing for high fiber grains;Botticella;Frontiers in Plant Science,2021
4. Extrusion and fungal fermentation change the profile and antioxidant activity of free and bound phenolics in rice bran together with the phenolic bioaccessibility;Chen;LWT - Food Science and Technology,2019
5. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity;Dewanto;Journal of Agricultural and Food Chemistry,2002
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