Publication: 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
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Date
2015
Authors
Lin, T.-C.
Lin, T.-C.;Huang, S.-H.;Ng, L.-T.
Huang, S.-H.
Ng, L.-T.
LEAN-TEIK HUANG