Effects of heating method and temperature in combination...

  • Main
  • 2018 / 11
  • Effects of heating method and temperature in combination...

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, Somkiat
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14021
Date:
November, 2018
File:
PDF, 357 KB
english, 2018
Conversion to is in progress
Conversion to is failed