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,...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Conference or Workshop Item |
| اللغة: | English English |
| منشور في: |
2011
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/17956/1/ID%2017956.pdf http://psasir.upm.edu.my/id/eprint/17956/ |
| الوسوم: |
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