Oleh
Lee, I., Y. Hung., C. Chou. 2008. Solid-State Fermentation With Fungi to Enhance The
Antioxidative Activity, Total Phenolic and Anthocyanin Contents of Black Bean.
International Journal of Food Microbiology. Vol. 121. p. 150-156.
Martin, S., S.I. Mussatto., G.M. Avila., J.M. Saenz., C.N. Aguilar., J.A. Teixeira. 2011.
Bioactive Phenolic Compounds: Production and Extraction by Solid-State Fermentation.
Biotechnology Advances. Vol. 29.p.365-373
Oliveira, M.D.S., E.P. Cipolatti., E.B. Furlong., L.D.S. Soares. 2012. Phenolic Compounds
and Antioxidant Activity in Fermented Rice (Oryza Sativa) Bran. Cienc. Tecnol. Aliment.,
Campinas. Vol. 32 (3). p. 531-537.
Schmidt, C.G., L.M. Goncalves., L. Prietto., H.S. Hackbart., E.B. Furlong. 2014. Antioxidant
Activity and Enzyme Inhibition of Phenolic Acids From Fermented Rice Bran With
Fungus Rizhopus oryzae. Food Chemistry. Vol 146. p. 317-377.
Yoon, H.J., K.A. Lee., J.H. Lee., H.J. Jin., H.J. Kim., K.T. Kim., dan H.D. Paik. 2014. Effect
of Fermentation by Bacillus Subtilis on Antioxidant and Cytotoxic Activities of Black
Rice Bran. International Journal of Food Science and Technology. p. 1-7.