https://scholars.lib.ntu.edu.tw/handle/123456789/391654
Title: | Effects of cooking conditions on the concentrations of extractable tocopherols, tocotrienols and γ-oryzanol in brown rice: Longer cooking time increases the levels of extractable bioactive components | Authors: | Lin, T.-C. Huang, S.-H. Ng, L.-T. LEAN-TEIK HUANG |
Issue Date: | 2015 | Journal Volume: | 117 | Journal Issue: | 3 | Start page/Pages: | 349-354 | Source: | European Journal of Lipid Science and Technology | URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84924273431&partnerID=MN8TOARS http://scholars.lib.ntu.edu.tw/handle/123456789/391654 |
DOI: | 10.1002/ejlt.201400148 |
Appears in Collections: | 農業化學系 |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.