2014•Biocatalysis and Agricultural BiotechnologyRequires access

Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus

Dang Lelamurni Abd Razak, Nur Yuhasliza Abd Rashid, Anisah Jamaluddin, Shaiful Adzni Sharifudin, Kamariah Long

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Key concepts: Rhizopus oligosporus, Food science, Monascus purpureus, Fermentation, Chemistry, DPPH, Bran, Solid-state fermentation

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Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus — Research Paper | ScholarLens