Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran.

已完结 10 由立秋发布于 2024/8/21 15:11:06

DOI:10.1515/ijfe-2019-0260
作者：Hui Zhang et al.
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1515/ijfe-2019-0260
备注：Int J Food Eng. 2020 Sep;16(9):

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Abstract：Abstract A comparison study between whole grain and rice bran to evaluate the antioxidant activity and starch digestion property of black rice was conducted. Total phenolics content (TPC) an

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