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

Lin, T.-C.T.-C.LinHuang, S.-H.S.-H.HuangNg, L.-T.L.-T.NgLEAN-TEIK HUANG2018-09-102018-09-102015http://www.scopus.com/inward/record.url?eid=2-s2.0-84924273431&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/391654Effects 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 componentsjournal article10.1002/ejlt.201400148