{"title":"释放抗氧化潜力:作为新型食品生产功能成分的 Sembada 188 和 Keladi 稻米的比较分析","authors":"Masmunira Rambli, Natasha Azamain, E. Phuah","doi":"10.61931/2224-9028.1531","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":8479,"journal":{"name":"Asean Journal on Science and Technology for Development","volume":"10 9","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Unlocking Antioxidant Potential: Comparative Analysis of Sembada 188 and Keladi Rice as Functional Ingredients in Novel Food Production\",\"authors\":\"Masmunira Rambli, Natasha Azamain, E. Phuah\",\"doi\":\"10.61931/2224-9028.1531\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":8479,\"journal\":{\"name\":\"Asean Journal on Science and Technology for Development\",\"volume\":\"10 9\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Asean Journal on Science and Technology for Development\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.61931/2224-9028.1531\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Environmental Science\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asean Journal on Science and Technology for Development","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.61931/2224-9028.1531","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Environmental Science","Score":null,"Total":0}