Effects of cooking and in vitro digestion of rice on phenolic profiles and antioxidant activity

Food Research International

Volumn 76, Issue Part3, 2015, Pages 813-820

  Ti, Huihui ^a   Zhang, Ruifen ^a   Li, Qing ^a   Wei, Zhencheng ^a   Zhang, Mingwei ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Antioxidant activity; Brown rice; Flavonoids; Phenolic acids; Phenolics; Polished rice

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS;

ANTI-OXIDANT ACTIVITIES; BROWN RICE; PHENOLIC ACIDS; PHENOLICS; POLISHED RICE;

AGENTS;

EID: 84945439670     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.07.032     Document Type: Article

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