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Anti‐inflammatory effect of fermented brown rice and rice bran with Aspergillus oryzae on mice
Anti‐inflammatory effect of fermented brown rice and rice bran with Aspergillus oryzae on mice
2020
Lin Umeyama
Shiori Kasahara
Misa Sugawara
Satoru Yokoyama
Ikuo Saiki
Yoshihiro Hayakawa
Keywords:
brown rice
Aspergillus oryzae
Anti-inflammatory
Food science
Biology
Fermentation
Bran
Correction
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