Evaluation of flavor properties in rice bran by solid-state fermentation with yeast.

Food Chem X · 2025 · PMC12144520 · PMID 40486068

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a decreasing trendno p-value reported

an increasing trendno p-value reported

With more fermentation time, the signal intensity of bitter and astringent tastes showed a decreasing trend, and the signal intensity of salty and sour tastes suggested an increasing trend.

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