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Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies.
Saleh, Ahmed S M; Wang, Peng; Wang, Na; Yang, Liu; Xiao, Zhigang.
Afiliación
  • Saleh ASM; College of Grain Science and Technology, Shenyang Normal Univ., Shenyang, 110034, Liaoning, China.
  • Wang P; Dept. of Food Science and Technology, Faculty of Agriculture, Assiut Univ., Assiut, 71526, Egypt.
  • Wang N; College of Grain Science and Technology, Shenyang Normal Univ., Shenyang, 110034, Liaoning, China.
  • Yang L; College of Grain Science and Technology, Shenyang Normal Univ., Shenyang, 110034, Liaoning, China.
  • Xiao Z; College of Grain Science and Technology, Shenyang Normal Univ., Shenyang, 110034, Liaoning, China.
Compr Rev Food Sci Food Saf ; 18(4): 1070-1096, 2019 Jul.
Article en En | MEDLINE | ID: mdl-33336992
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Texto completo: 1 Colección: 01-internacional Tipo de estudio: Risk_factors_studies Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2019 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Tipo de estudio: Risk_factors_studies Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2019 Tipo del documento: Article País de afiliación: China