Cytotoxicity, antifungal and anti mycotoxins effects of phenolic compounds from fermented rice bran and Spirulina sp
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DOI: 10.1016/j.procbio.2019.02.007
Abstract: Abstract The safety of chemical preservatives has been called into question due to their potential harmful effects on food. Natural compounds may serve as alternative food preservatives and offer a better safety profile. We investigated… read more here.
Keywords: rice bran; antifungal anti; bran spirulina; phenolic compounds ... See more keywords