Chemometrical Characterization of Four Italian Rice Varieties Based on Genetic and Chemical Analyses-Reference-Cited by-同舟云学术

Chemometrical Characterization of Four Italian Rice Varieties Based on Genetic and Chemical Analyses

Published:2006-12-01 Issue:26 Volume:54 Page:9985-9991
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Brandolini Vincenzo¹,Coïsson Jean Daniel¹,Tedeschi Paola¹,Barile Daniela¹,Cereti Elisabetta¹,Maietti Annalisa¹,Vecchiati Giorgio¹,Martelli Aldo¹,Arlorio Marco¹

Affiliation:

1. Department of Pharmaceutical Science, University of Ferrara, Via Fossato di Mortara 17/19, 44100 Ferrara, Italy, and Department of Chemical, Food, Pharmaceutical and Pharmacological Science, University of Piemonte Orientale “A. Avogadro”, Via Bovio 6, 28100 Novara, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061799m

Reference36 articles.

1. Moldenhauer, K. A.; Champagne, E. T.; McCaskill, D. R.; Garaya, H.Functional products from rice. Functional foods: biochemical and processing aspects; Mazza, G., Ed.; CRC Press: Boca Raton, FL, 1998; pp 71−84.

2. Lipase-Catalyzed Modification of Rice Bran Oil To Incorporate Capric Acid

3. Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil: a review.

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