From brown, red, and black rice to beer: Changes in phenolics, γ‐aminobutyric acid, and physicochemical attributes-Reference-Cited by-同舟云学术

From brown, red, and black rice to beer: Changes in phenolics, γ‐aminobutyric acid, and physicochemical attributes

Published:2020-09-18 Issue:6 Volume:97 Page:1148-1157
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Santos Jaqueline Pozzada¹,Acunha Tanize dos Santos¹,Prestes Dejalmo Nolasco¹,Rombaldi Cesar Valmor¹,El Halal Shanise Lisie Mello¹^ORCID,Vanier Nathan Levien¹^ORCID

Affiliation:

1. Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10335

Reference37 articles.

1. Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

2. Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds

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

4. Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences;Aquilani B.;Food Quality and Preference,2016

5. Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination

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