Phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal PH
Rice bran is a low cost by-product from the rice-milling industry. The objective of the present study was to investigate the phenolic and antioxidant activity changes of defatted rice bran under simulated gastrointestinal pH.Slurry of defatted rice bran and 3 other commercial flours (defatted wheat,...
Saved in:
| Main Authors: | , |
|---|---|
| 格式: | Conference or Workshop Item |
| 语言: | English English |
| 出版: |
2011
|
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/17956/1/ID%2017956.pdf http://psasir.upm.edu.my/id/eprint/17956/ |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|