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Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages.
Ti, Huihui; Zhang, Ruifen; Zhang, Mingwei; Li, Qing; Wei, Zhencheng; Zhang, Yan; Tang, Xiaojun; Deng, Yuanyuan; Liu, Lei; Ma, Yongxuan.
Afiliación
  • Ti H; Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
  • Zhang R; Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
  • Zhang M; Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China. Electronic address: mwzhh@vip.tom.com.
  • Li Q; Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
  • Wei Z; Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
  • Zhang Y; Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
  • Tang X; Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
  • Deng Y; Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
  • Liu L; Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
  • Ma Y; Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
Food Chem ; 161: 337-44, 2014 Oct 15.
Article en En | MEDLINE | ID: mdl-24837960

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Fenoles / Oryza / Flavonoides / Antioxidantes Idioma: En Revista: Food Chem Año: 2014 Tipo del documento: Article

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Fenoles / Oryza / Flavonoides / Antioxidantes Idioma: En Revista: Food Chem Año: 2014 Tipo del documento: Article