Lipid components, fatty acids and triacylglycerol molecular species of black and red rices-Reference-Cited by-同舟云学术

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Lipid components, fatty acids and triacylglycerol molecular species of black and red rices

Published:2010-11 Issue:2 Volume:123 Page:210-215
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yoshida Hiromi,Tomiyama Yuka,Mizushina Yoshiyuki

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Chemical composition of pumpkin seeds;Aboul-Nasr;Journal of Agriculture Science,1997

2. Official methods of analysis of AOAC international;AOAC,1997

3. Multiple comparison tests;Baker;Canadian Journal of Plant Science,1980

4. Vitamins and minerals;Bender,2003

5. Basmati rice: A review;Bhattacharjee;International Journal of Food Science Technology,2002

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