Effects of Microwave Heat, Packaging, and Storage Temperature on Fatty Acid and Proximate Compositions in Rice Bran-Reference-Cited by-同舟云学术

Effects of Microwave Heat, Packaging, and Storage Temperature on Fatty Acid and Proximate Compositions in Rice Bran

Published:1999-12-30 Issue:2 Volume:48 Page:464-467
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ramezanzadeh Fatemeh M.¹,Rao Ramu M.¹,Prinyawiwatkul Witoon¹,Marshall Wayne E.¹,Windhauser Marlene¹

Affiliation:

1. Department of Food Science, Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803-4200, Pennington Biomedical Research Center, Baton Rouge, Louisiana 70808, and Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, New Orleans, Louisiana 70179

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9909609

Reference22 articles.

1. Effects of Gamma Irradiation on Proteins and Fatty Acids of Soybean

2. Effects of Gamma Irradiation on Proteins and Fatty Acids of Soybean

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