Genotypic Variation in Lysophospholipids of Milled Rice-Reference-Cited by-同舟云学术

Genotypic Variation in Lysophospholipids of Milled Rice

Published:2014-09-12 Issue:38 Volume:62 Page:9353-9361
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tong Chuan¹,Liu Lei,Waters Daniel L. E.,Rose Terry J.,Bao Jinsong¹,King Graham J.

Affiliation:

1. Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf503213p

Reference46 articles.

1. Toward Understanding the Genetic and Molecular Bases of the Eating and Cooking Qualities of Rice

2. Composition and functional properties of rice

3. Phospholipids in rice: Significance in grain quality and health benefits: A review

4. Changes in lipids and in sensory attributes on storage of rice milled to different degrees

5. Component Fatty Acids of Acidic Glycerophospholipids in Rice Grains: Universal Order of Unsaturation Index in Each Lipid among Varieties

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