Dynamic changes in the free and bound phenolic compounds...

Food Chemistry 2014 / 10 Vol. 161

Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages

Ti, Huihui, Zhang, Ruifen, Zhang, Mingwei, Li, Qing, Wei, Zhencheng, Zhang, Yan, Tang, Xiaojun, Deng, Yuanyuan, Liu, Lei, Ma, Yongxuan
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Volume:
161
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.04.024
Date:
October, 2014
File:
PDF, 561 KB
english, 2014
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