Isolation and identification of phenolic compounds accumulated in brown rice grains ripened under high air temperature

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 49, 2013, Pages 11921-11928

  Nakano, Hiroshi ^a   Ono, Hiroshi ^b   Iwasawa, Norio ^a,c   Takai, Toshiyuki ^a   Arai Sanoh, Yumiko ^a   Kondo, Motohiko ^a  

^a NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c PLANT BIOTECHNOLOGY INSTITUTE   (Japan)

Author keywords

grain; Oryza sativa; phenolic compound; rice

Indexed keywords

AIR TEMPERATURE; ISOLATED COMPOUNDS; ISOLATION AND IDENTIFICATION; LOW CONCENTRATIONS; MEAN CONCENTRATIONS; ORYZA SATIVA; PHENOLIC COMPOUNDS; RICE;

ATMOSPHERIC TEMPERATURE; SPECTROSCOPIC ANALYSIS;

GRAIN (AGRICULTURAL PRODUCT);

PHENOL DERIVATIVE; PLANT EXTRACT;

AIR; ARTICLE; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; HEAT; METABOLISM; PLANT SEED; RICE;

AIR; HOT TEMPERATURE; ORYZA SATIVA; PHENOLS; PLANT EXTRACTS; SEEDS;

EID: 84890513654     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403416e     Document Type: Article

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