{"id":4976,"date":"2023-12-12T14:41:34","date_gmt":"2023-12-12T07:41:34","guid":{"rendered":"https:\/\/www.biotec.or.th\/ijc-foodsec\/?p=4976"},"modified":"2023-12-12T15:20:36","modified_gmt":"2023-12-12T08:20:36","slug":"the-effect-of-fermentation-duration-on-the-in-vitro-antioxidant-activities-and-total-phenolic-compound-properties-of-fermented-sweet-black-rice-oryza-sativa-l","status":"publish","type":"post","link":"https:\/\/www.biotec.or.th\/ijc-foodsec\/the-effect-of-fermentation-duration-on-the-in-vitro-antioxidant-activities-and-total-phenolic-compound-properties-of-fermented-sweet-black-rice-oryza-sativa-l\/","title":{"rendered":"The Effect of Fermentation Duration on the In Vitro Antioxidant Activities and Total Phenolic Compound Properties of Fermented Sweet Black Rice (Oryza sativa L.)"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"4976\" class=\"elementor elementor-4976\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section 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