Effects of solid-state fermentation with mixed strains on γ-aminobutyric acid production and functional activities of defatted rice bran

GUO Chao, LIU Fang, LIU Yuchun, GUO Weiqun, WANG Chao

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 122-129.

PDF(6731 KB)
PDF(6731 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 122-129. DOI: 10.13995/j.cnki.11-1802/ts.044012

Effects of solid-state fermentation with mixed strains on γ-aminobutyric acid production and functional activities of defatted rice bran

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(1): 122-129 https://doi.org/10.13995/j.cnki.11-1802/ts.044012

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(6731 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉