Phenolic compounds and antioxidant properties of arabinoxylan hydrolysates from defatted rice bran-Reference-Cited by-同舟云学术

Phenolic compounds and antioxidant properties of arabinoxylan hydrolysates from defatted rice bran

Author:

Yuwang Prachit¹,Sulaeva Irina²,Hell Johannes²,Henniges Ute²,Böhmdorfer Stefan²,Rosenau Thomas²,Chitsomboon Benjamart³,Tongta Sunanta¹

Affiliation:

1. School of Food Technology; Suranaree University of Technology; Nakhon Ratchasima Thailand

2. Department of Chemistry; University of Natural Resources and Life Science (BOKU); Vienna Austria

3. School of Biology; Suranaree University of Technology; Nakhon Ratchasima Thailand

Funder

Rajamangala University of Technology Isan

Suranaree University of Technology

Office of the Higher Education Commission under NRU Project of Thailand

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference38 articles.

3. Ghoneum MH Maeda H

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