Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes
Author:
Affiliation:
1. Academy of National Food and Strategic Reserves Administration Beijing China
2. School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10336
Reference51 articles.
1. Free and Bound Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity
2. Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains
3. Antioxidant Activity of Grains
4. Phytochemical Profiles and Antioxidant Activity of Wheat Varieties
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