The effects of different enzymes on the liberation of bound phenolics from rice bran dietary fibre and their antioxidant activities-Reference-Cited by-同舟云学术

The effects of different enzymes on the liberation of bound phenolics from rice bran dietary fibre and their antioxidant activities

Published:2023-12 Issue: Volume:56 Page:103449
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhao Guanghe^ORCID,Zhang Ruifen,Dong Lihong,Deng Mei,Chen Yanxia,Zhang Mingwei

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference25 articles.

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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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