Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice

Published 2015 View Full Article

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Title
Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 185, Issue -, Pages 318-325
Publisher
Elsevier BV
Online
2015-04-11
DOI
10.1016/j.foodchem.2015.03.151

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