Your browser doesn't support javascript.
loading
Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice.
Pang, Yuehan; Ahmed, Sulaiman; Xu, Yanjie; Beta, Trust; Zhu, Zhiwei; Shao, Yafang; Bao, Jinsong.
Affiliation
  • Pang Y; Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China.
  • Ahmed S; Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China.
  • Xu Y; Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China.
  • Beta T; Department of Food Science, University of Manitoba, Winnipeg R3 T 2N2, Canada.
  • Zhu Z; China National Rice Research Institute, Hangzhou 310006, China.
  • Shao Y; China National Rice Research Institute, Hangzhou 310006, China. Electronic address: yafang_shao@126.com.
  • Bao J; Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China. Electronic address: jsbao@zju.edu.cn.
Food Chem ; 240: 212-221, 2018 Feb 01.
Article in En | MEDLINE | ID: mdl-28946264
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Database: MEDLINE Main subject: Phenols / Oryza / Whole Grains / Antioxidants Language: En Journal: Food Chem Year: 2018 Type: Article Affiliation country: China
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Database: MEDLINE Main subject: Phenols / Oryza / Whole Grains / Antioxidants Language: En Journal: Food Chem Year: 2018 Type: Article Affiliation country: China