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...

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Veröffentlicht in:Food science and technology international 2010-08, Vol.16 (4), p.329-336
Hauptverfasser: Butsat, S, Siriamornpun, S
Format: Artikel
Sprache:eng
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