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BACKGROUND
In this study the antifungal potential of a phenolic extract obtained from rice bran fermented with Rhizopus oryzae CECT 7560 and its application in the elaboration of bread was assessed.
RESULTS
Eighteen compounds with antifungal potential were identified by LC‐ESI‐qTOF‐MS in the extract: organic acids, gallates and gallotannins, flavonoids, ellagic acid and benzophenone derivatives...
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