Effects of semi-solid fermentation of lactic acid bacteria on edible sensory and nutritional quality of brown rice

XIAO Ziwei, ZHANG Congnan, LI Ting, ZHANG Xinxia, LI Juan, WANG Li

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (2) : 68-77.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (2) : 68-77. DOI: 10.13995/j.cnki.11-1802/ts.042660

Effects of semi-solid fermentation of lactic acid bacteria on edible sensory and nutritional quality of brown rice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(2): 68-77 https://doi.org/10.13995/j.cnki.11-1802/ts.042660

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