Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice
| Autor: | Thammapat, Pornpisanu, Meeso, Naret, Siriamornpun, Sirithon |
|---|---|
| Zdroj: | In Food Chemistry 15 May 2015 175:218-224 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect