HIGHLIGHTS
- who: Akanksha Tyagi and colleagues from the Department of Food Science and Biotechnology, College of Agriculture and Life Sciences have published the article: Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential, in the Journal: Antioxidants 2021, 10, 1077. of /2021/
- what: This study shows higher TPC content of BR than reported by_[21,22]. In the present research, the phenolic compositions of BR treated with different fermentation bacteria were selected and positively or tentatively identified by UHPLCQ-TOFMS/MS. Phenolic identification and characterization were achieved by comparing the results . . .
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