Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation. [electronic resource]

By: Contributor(s): Producer: 20111129Description: 8335-8 p. digitalISSN:
  • 1873-2976
Subject(s): Online resources: In: Bioresource technology vol. 102
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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