Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)

标题
Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 50, Issue 2, Pages 676-681
出版商
Elsevier BV
发表日期
2011-07-26
DOI
10.1016/j.foodres.2011.07.013

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