Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice

标题
Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 119, Issue 2, Pages 606-613
出版商
Elsevier BV
发表日期
2009-07-06
DOI
10.1016/j.foodchem.2009.07.001

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