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Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant

Akanksha Tyagi1, Umair Shabbir1, Ramachandran Chelliah1

  • 1Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea.

Antioxidants (Basel, Switzerland)
|August 6, 2021
PubMed

Keywords:
UHPLC-QTOF/MSantioxidantsbrown ricefermentationhealth benefitsoxidative stressuntargeted metabolomics

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