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Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice
Yu, Chengtao, Zhu, Ling, Zhang, Hao, Bi, Shilin, Wu, Gangcheng, Qi, Xiguang, Zhang, Hui, Wang, Li, Qian, Haifeng, Zhou, LiJournal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2020.103127
Date:
October, 2020
File:
PDF, 1000 KB
2020