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Effects of heating method and temperature in combination with hypoxic treatment on γ-aminobutyric acid, phenolics content and antioxidant activity of germinated rice
Techo, Jakkrawut, Soponronnarit, Somchart, Devahastin, Sakamon, Wattanasiritham, Ladda S., Thuwapanichayanan, Ratiya, Prachayawarakorn, SomkiatLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14021
Date:
November, 2018
File:
PDF, 357 KB
english, 2018