Effect of Solid-State Fermented Brown Rice Extracts on 3T3-L1 Adipocyte Differentiation
Author:
Affiliation:
1. Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University, Anseong-Si 17579, Republic of Korea
Funder
National Research Foundation of Korea
Ministry of Science and ICT, South Korea
Publisher
Korean Society for Microbiology and Biotechnology
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://pdf.medrang.co.kr/JMB2/2023/033/jmb-33-7-926.pdf
Reference34 articles.
1. Advancement and comparative profiles in the production technologies using solid-state and submerged fermentation for microbial cellulases
2. Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)
3. Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties
4. Coproduction of Enzymes and Beta-Glucan by Aspergillus oryzae Using Solid-State Fermentation of Brown Rice
5. Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans
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