In order to explore the effects of lactic acid bacteria fermentation on the quality, flavour and antioxidant activity of rice milk, different rice varieties (black rice, red rice and brown rice), auxiliary ingredients (milk powder and sucrose) and lactic acid bacteria were used to produce rice milk in this study. The stability, protein content, reducing sugar content, total phenolic content, DPPH· and ABTS+·scavenging activity, and volatile flavor compounds of fermentate and non-fermentate rice milk were evaluated. The results showed that the...
