A comparative investigation on the effects of different fungi fermentation on the polyphenols content and antioxidant activity of Mojiang purple rice (Oryza sativa L.)

A comparative investigation on the effects of different fungi fermentation on the polyphenols content and antioxidant activity of Mojiang purple rice (Oryza sativa L.)

HUANG SHI-qi,XING Chen,CAI Sheng-bao

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (4) : 112.

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PDF(2106 KB)

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (4) : 112.

A comparative investigation on the effects of different fungi fermentation on the polyphenols content and antioxidant activity of Mojiang purple rice (Oryza sativa L.)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(4): 112

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