QI Hong-bing
Abstract
The pretreatment process for analysis sample of phytic acid was optimized.In the whole fermentation process for 64 h,the phytic acid content in fermentation broth of rice bran was decreased with the delay of fermentation time,and its degradation rate was 34%.
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The pretreatment process for analysis sample of phytic acid was optimized.In the whole fermentation process for 64 h,the phytic acid content in fermentation broth of rice bran was decreased with the delay of fermentation time,and its degradation rate was 34%.
Key concepts: Phytic acid, Fermentation, Bran, Food science, Chemistry, Degradation (telecommunications), Biochemistry, Organic chemistry