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Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme

✍ Scribed by Isabel Louro Massaretto; Márcio Fernando Madureira Alves; Nádia Valéria Mussi de Mira; Adriana Karaoglanovic Carmona; Ursula Maria Lanfer Marquez

Book ID: 113698322
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 187 KB
Volume: 54
Category: Article
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2011.06.006

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