Evaluation of flavor properties in rice bran by solid-state fermentation with yeast

Evaluation of flavor properties in rice bran by solid-state fermentation with yeast

Rice bran (RB) as an available agricultural by-product is currently underutilized due to its susceptibility to oxidation and rancidity. This study investigated the evaluation of flavor properties in RB by solid-state fermentation with yeast (Saccharomyces cerevisiae). The volatile compounds (VOCs) i...

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Bibliographic Details
Main Authors:	Yuehui Wang, Huixin Liang, Zhongyuan Hu, Lei Chen, Lijie Zhu, Kun Zhuang, Wenping Ding, Qian Shen
Format:	Article
Language:	English
Published:	Elsevier 2025-05-01
Series:	Food Chemistry: X
Subjects:	Rice bran Solid-state fermentation Flavor Gas chromatography-ion mobility spectrometry
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525003633
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