Order Article Reprints

Lai S-F, Chen Y-W, Lee S-M, Huang H-Y, Huang Y-H, Lu Y-C, Chen C-W. Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity. Foods. 2023; 12(7):1389. https://doi.org/10.3390/foods12071389

Lai, Syue-Fong, Yi-Wen Chen, Shin-Mei Lee, Hsin-Yu Huang, Yu-Hsin Huang, Ying-Chen Lu, and Chih-Wei Chen. 2023. "Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity" Foods 12, no. 7: 1389. https://doi.org/10.3390/foods12071389

Lai, S.-F., Chen, Y.-W., Lee, S.-M., Huang, H.-Y., Huang, Y.-H., Lu, Y.-C., & Chen, C.-W. (2023). Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity. Foods, 12(7), 1389. https://doi.org/10.3390/foods12071389