Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing

标题
Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 50, Issue 2, Pages 698-703
出版商
Elsevier BV
发表日期
2011-09-17
DOI
10.1016/j.foodres.2011.09.002

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