Middle infrared stabilization of individual rice bran milling fractions

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Title
Middle infrared stabilization of individual rice bran milling fractions
Authors
Keywords
Rice bran, Middle (medium-wave) infrared radiation, Tocopherols, γ-Oryzanol, Free fatty acid
Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 179-185
Publisher
Elsevier BV
Online
2015-05-21
DOI
10.1016/j.foodchem.2015.05.094

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