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Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)

✍ Scribed by Pascual, Cristina de Simone Carlos Iglesias; Massaretto, Isabel Louro; Kawassaki, Fabiana; Barros, Rosa Maria Cerdeira; Noldin, José Alberto; Marquez, Ursula Maria Lanfer

Book ID: 121922508
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 448 KB
Volume: 50
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2011.07.013

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