However, it must be stabilized immediately upon production due primarily to the presence of lipase, an enzyme that rapidly hydrolyzes oil to free fatty acids (FFA) and glycerol, and results in a drastic quality reduction of the rice bran
However, it must be stabilized immediately upon productiondue primarily to the presence of lipase, an enzymethat rapidly hydrolyzes oil to free fatty acids(FFA) and glycerol, and results in a drastic quality reductionof the rice bran