Relationship between biological activities and bioactive compounds in the fermented rice sap

Food Research International

Volumn 44, Issue 9, 2011, Pages 2757-2765

  Manosroi, Aranya ^a   Ruksiriwanich, Warintorn ^a   Kietthanakorn, Bang on ^b   Manosroi, Worapaka ^c   Manosroi, Jiradej ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b Lad Bua Luang   (Thailand)

^c Faculty of Medicine Chiang Mai University   (Thailand)

Author keywords

Bioactive compounds; Biological activity; Cosmetics; Fermented rice sap; Functional foods; Purple plain rice

Indexed keywords

BIOACTIVE COMPOUNDS; BIOLOGICAL ACTIVITIES; COSMETICS; FERMENTED RICE SAP; FUNCTIONAL FOODS; PURPLE PLAIN RICE;

CELL CULTURE; CELL PROLIFERATION; PHENOLS; ULSI CIRCUITS; UNSATURATED COMPOUNDS; UNSATURATED FATTY ACIDS;

BIOACTIVITY;

ORYZA SATIVA;

EID: 80054684527     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.06.010     Document Type: Article

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