The main nutritional components in colored rice grains-Reference-Cited by-同舟云学术

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The main nutritional components in colored rice grains

Published:2024-01 Issue: Volume:191 Page:115663
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhu Jinyan,Wang Xiaoyu,Li Ao,Wang Runnan,Ni Xinhua,Hu Jinlong,Wei Haiyan,Zhang Hongcheng,Xiong Qiangqiang^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Lipidomics reveals associations between rice quality traits;Concepcion;Metabolomics,2020

2. Interaction of divalent minerals with liposoluble nutrients and phytochemicals during digestion and influences on their bioavailability - a review;Corte-Real;Food Chemistry,2018

3. National standard of the people's Republic of China,2017

4. National standard of the people's Republic of China,2009

5. Ascorbic acid: Chemistry, biology and the treatment of cancer;Du;Biochimica et Biophysica Acta (BBA)-Reviews on Cancer,2012

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative study for metabolomics, antioxidant activity, and molecular docking simulation of the newly bred Korean red rice accessions;Food Chemistry;2024-11

2. Non-Targeted Metabolomics Analysis of γ–Aminobutyric Acid Enrichment in Germinated Maize Induced by Pulsed Light;Foods;2024-08-24

3. Metabolomics Reveals Antioxidant Metabolites in Colored Rice Grains;Metabolites;2024-02-11

4. Genetic Variability and Phenotypic Correlations Study among Grain Quality Traits and Mineral Elements Concentrations in Colored and Non-Colored Rice (<i>Oryza sativa</i> L.);Phyton;2024

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