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
| cris.lastimport.scopus | 2025-04-28T22:00:38Z | |
| cris.virtual.department | Agricultural Chemistry | en_US |
| cris.virtual.orcid | 0000-0003-4064-7071 | en_US |
| cris.virtualsource.department | 1ee294b4-d89d-413e-8a8e-cdf1d460bfa4 | |
| cris.virtualsource.orcid | 1ee294b4-d89d-413e-8a8e-cdf1d460bfa4 | |
| dc.contributor.author | Lin, T.-C. | en_US |
| dc.contributor.author | Huang, S.-H. | en_US |
| dc.contributor.author | Ng, L.-T. | en_US |
| dc.contributor.author | LEAN-TEIK HUANG | en_US |
| dc.creator | Lin, T.-C.;Huang, S.-H.;Ng, L.-T. | |
| dc.date.accessioned | 2018-09-10T15:20:34Z | |
| dc.date.available | 2018-09-10T15:20:34Z | |
| dc.date.issued | 2015 | |
| dc.identifier.doi | 10.1002/ejlt.201400148 | |
| dc.identifier.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-84924273431&partnerID=MN8TOARS | |
| dc.identifier.uri | http://scholars.lib.ntu.edu.tw/handle/123456789/391654 | |
| dc.language | en | en |
| dc.relation.ispartof | European Journal of Lipid Science and Technology | en_US |
| dc.relation.journalissue | 3 | |
| dc.relation.journalvolume | 117 | |
| dc.relation.pages | 349-354 | |
| dc.source | AH | |
| dc.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 | |
| dc.type | journal article | en |
| dspace.entity.type | Publication |