The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure

Author:

Alves Gabriela Hörnke,Ferreira Cristiano Dietrich,Vivian Patrícia Gomes,Monks Jander Luis Fernandes,Elias Moacir Cardoso,Vanier Nathan Levien,de Oliveira Maurício

Funder

CAPES

CNPq

FAPERGS

SCT-RS

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC American Association of Cereal Chemists,1995

2. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats;Abdel-Aal;Cereal Chemistry,1999

3. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2013

4. Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes;de Mira;Journal of Food Composition and Analysis,2009

5. Phenolic compounds and bioactivities of pigmented rice;Deng;Critical Reviews in Food Science and Nutrition,2013

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