Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension.
Taiana Denardi-SouzaCarlos LuzJordi MañesEliana Badiale-FurlongGiuseppe MecaPublished in: Journal of the science of food and agriculture (2018)
The phenolic extract assessed in this study could be considered as an alternative for inhibiting toxigenic fungi and as a substitute for synthetic compounds in food preservation. © 2018 Society of Chemical Industry.