Phase II enzyme induction and anti-inflammatory effects of crude extracts and secondary fractions obtained from bran from five black glutinous rice cultivars-Reference-Cited by-同舟云学术

Phase II enzyme induction and anti-inflammatory effects of crude extracts and secondary fractions obtained from bran from five black glutinous rice cultivars

Published:2015-10-31 Issue:2 Volume:51 Page:333-341
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ngamdee Paradorn¹,Jiamyangyuen Sudarat¹,Parkin Kirk L.²

Affiliation:

1. Department of Agro-Industry; Faculty of Agricultural Natural Resources and Environment; Naresuan University; 99 Moo 9 Thapho Muang Phitsanulok 65000 Thailand

2. Department of Food Science; 1605 Linden Drive; University of Wisconsin-Madison; Madison WI 53706 USA

Funder

Thailand Research Fund

Naresuan University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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