Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing
Author:
Publisher
Wiley
Subject
Food Science,Biotechnology
Reference40 articles.
1. Red and Black Rice Decrease Atherosclerotic Plaque Formation and Increase Antioxidant Status in Rabbits
2. Protective Effect of Colored Rice over White Rice on Fenton Reaction-based Renal Lipid Peroxidation in Rats
3. Supplementation of Diets with the Black Rice Pigment Fraction Attenuates Atherosclerotic Plaque Formation in Apolipoprotein E Deficient Mice
4. Purification and Identification of Components of γ-Oryzanol in Rice Bran Oil
5. Separation of vitamin E and γ-oryzanols from rice bran by normal-phase chromatography
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