From brown, red, and black rice to beer: Changes in...

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Cereal Chemistry 2020 / 08

From brown, red, and black rice to beer: Changes in phenolics, γ‐aminobutyric acid, and physicochemical attributes

dos Santos, Jaqueline Pozzada, dos Santos Acunha, Tanize, Prestes, Dejalmo Nolasco, Rombaldi, Cesar Valmor, El Halal, Shanise Lisie Mello, Vanier, Nathan Levien
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Journal:
Cereal Chemistry
DOI:
10.1002/cche.10335
Date:
August, 2020
File:
PDF, 1.18 MB
2020
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