Genotypic Variation in Lysophospholipids of Milled Rice
Author:
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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