Bioaugmentation of phenolics and antioxidant activity of Oryza sativa by solid state fermentation using Aspergillus spp
พ.ศ. 2560
aEnzyme and Fermentation Technology Programme, Biotechnology and Nanotechnology Research Centre, Malaysian Agricultural Research and Development Institute, Persiaran MARDI - UPM, Serdang, Selangor, Malaysia bSatake Centre for Grain Process Engineering, School of Chemical Engineering and Analytical Science, Faculty of Engineering and Physical Sciences, University of Manchester, United Kingdom