Effects of genotype and environmental factors on content variations of the bioactive constituents in rice seeds
Author:
Affiliation:
1. National Institute of Agricultural Sciences, Jeonju-si, Jeollabuk-do 54874, Republic of Korea
2. Korea National Food Cluster, Iksan-si, Jeollabuk-do 54576, Republic of Korea
Funder
Rural Development Administration
Publisher
Korean Society for Applied Biological Chemistry
Subject
Organic Chemistry,Bioengineering
Link
http://pdf.medrang.co.kr/JABC/2022/065/JABC065-04-429.pdf
Reference25 articles.
1. Kim SK (2003) The history of rice and taste. J East Asian Soc Dietary Life 13: 232-246
2. The Cooking Characteristics of High-yielding Japonica and Tongil Type Rice
3. Kim HY, Kim JH, Lee SA, Ryu SN, Han SJ, Hong SG (2010) Antioxidative and anti-diabetic activity of C3GHi, novel black rice breed. Korean J Crop Sci 55: 38-46
4. Quantification of γ-Oryzanol Components and Comparison Its Biological Activity in Brown Rice
5. History and Results of Rice Breeding in Korea
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