Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation
The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24h over 120 h. The content of phospholipids was determined by colorimetric method. Esterified fa...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2011
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| Acesso em linha: | https://doi.org/10.1016/j.biortech.2011.06.025 |
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