Enhancement of the yield of γ-aminobutyric acid by Aspergillus oryzae and antioxidant activities of rice bran through explosion puffing processing
Article first published online: 2 JAN 2014
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 5, pages 1420–1424, May 2014
How to Cite
Wang, J., Chen, G., Han, Y., Chen, Y. and Ye, R. (2014), Enhancement of the yield of γ-aminobutyric acid by Aspergillus oryzae and antioxidant activities of rice bran through explosion puffing processing. International Journal of Food Science & Technology, 49: 1420–1424. doi: 10.1111/ijfs.12478
- Issue published online: 11 APR 2014
- Article first published online: 2 JAN 2014
- Manuscript Accepted: 29 NOV 2013
- Manuscript Received: 18 OCT 2013
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