Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour
Author:
Affiliation:
1. State University of Ponta Grossa, Brazil
2. Federal University of Santa Catarina, Brazil
3. University of São Paulo, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v62/1516-8913-babt-62-e19180470.pdf
Reference39 articles.
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2. Thermal degradation kinetics of bioactive compounds from black rice flour (Oryza sativa L.) extracts;Bolea C.;J Cereal Sci,2016
3. Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties;Zhang M.W.;J Agric Food Chem,2010
4. Phenolic compounds and antioxidant activity of rice;Walter M.;Braz Arch Biol Technol,2011
5. Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour;Ito V.C.;J Therm Anal Calorim,2018
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