Phenolic Acids and Antioxidant Activities in Husk of Different Thai Rice Varieties
This study was designed to investigate the free and bound phenolic acids as well as their antioxidant activities in husk of 12 Thai rice varieties consisting of pigmented rice and normal rice. The pigmented rice husk gave higher free total phenolic contents than normal rice husk. However, there was...
Gespeichert in:
Veröffentlicht in: | Food science and technology international 2010-08, Vol.16 (4), p.329-336 |
---|---|
Hauptverfasser: | , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Schreiben Sie den ersten Kommentar!