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Enhancement of bioactivity of rice bran by solid-state fermentation with Aspergillus strains
Nuntinee Ritthibut
, Su Jin Oh
,
Seung Taik Lim
*
*
Corresponding author for this work
Research output
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Article
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peer-review
50
Citations (Scopus)
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Keyphrases
Bioactivity
100%
Rice Bran
100%
Tyrosinase Inhibition
100%
Solid-state Fermentation
100%
Cosmeceuticals
100%
Aspergillus Strains
100%
Fermentation
66%
Phenolic Acids
66%
Bioactive Components
66%
Kojic Acid
66%
Alcoholic Extract
66%
Elastase Inhibition
66%
Ethanol
33%
Radical Scavenging Activity
33%
IC50
33%
Total Phenolic Content
33%
Total Flavonoids
33%
Fermentation Time
33%
Defatted Rice Bran
33%
DPPH Scavenging Activity
33%
Fungal Fermentation
33%
Awamori
33%
Phenolic Total
33%
Aspergillus Sojae
33%
Food Science
Aspergillus
100%
Bran
100%
Solid-State Fermentation
100%
Phenolic Acids
66%
Flavonoid
33%