Preparation of rice bran ferment fermented by lactic acid bacteria with ultrasonic-assisted processing

doi:10.11882/j.issn.0254-5071.2018.10.022

ZHU Deyan, SHI Qiaochun, WANG Jinsong, YI Qingping

China Brewing ›› 2018, Vol. 37 ›› Issue (10) : 116-120.

PDF(1070 KB)

China Brewing ›› 2018, Vol. 37 ›› Issue (10) : 116-120. DOI: 10.11882/j.issn.0254-5071.2018.10.022

Research Report

Preparation of rice bran ferment fermented by lactic acid bacteria with ultrasonic-assisted processing

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

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}}, 2018, 37(10): 116-120 https://doi.org/10.11882/j.issn.0254-5071.2018.10.022

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1070 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export