Brown Rice Sprouts: A Leading Functional Food Product
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-40916-5_4
Reference114 articles.
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2. Adom, K. K., & Liu, R. H. (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50(21), 6182–6187. https://doi.org/10.1021/jf0205099
3. Adom, K. K., Sorrells, M. E., & Liu, R. H. (2005). Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. Journal of Agricultural and Food Chemistry, 53(6), 2297–2306. https://doi.org/10.1021/jf048456d
4. Ahluwalia, S. C., Gross, C. P., Chaudhry, S. I., Leo-Summers, L., Van Ness, P. H., & Fried, T. R. (2011). Change in comorbidity prevalence with advancing age among persons with heart failure. Journal of General Internal Medicine, 26(10), 1145–1151. https://doi.org/10.1007/s11606-011-1725-6
5. Albarracín, M., Weisstaub, A. R., Zuleta, A., & Drago, S. R. (2016). Extruded whole grain diets based on brown, soaked and germinated rice. Effects on the lipid profile and antioxidant status of growing Wistar rats. Part II. Food & Function, 7(6), 2729–2735. https://doi.org/10.1039/C6FO00208K
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