Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity.
- Resource Type
- Article
- Source
- Foods; Apr2023, Vol. 12 Issue 7, p1389, 15p
- Subject
OXIDANT status SOURDOUGH bread LACTIC acid bacteria ENZYMES LACTIC acid - Language
- ISSN
- 23048158