Genotypic variation in phenolic acids, vitamin E and fatty acids in whole grain rice

Food Chemistry

Volumn 197, Issue , 2016, Pages 776-782

  Yu, Lilei ^a,b   Li, Guanglei ^a,b   Li, Mei ^a   Xu, Feifei ^a   Beta, Trust ^b   Bao, Jinsong ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Brown rice; Fatty acids; Phenolic acids; Vitamin E

Indexed keywords

BIODIVERSITY; GRAIN (AGRICULTURAL PRODUCT); ISOMERS; ORGANIC ACIDS;

BROWN RICE; FOOD PROCESSORS; GENETIC DIVERSITY; GENOTYPIC VARIATIONS; HIGH NUTRIENTS; PHENOLIC ACIDS; PHENOLIC CONTENT; VITAMIN-E;

FATTY ACIDS;

4 HYDROXYBENZOIC ACID; ALPHA TOCOPHEROL DERIVATIVE; ALPHA TOCOTRIENOL; CAFFEIC ACID; DELTA TOCOTRIENOL; EICOSENOIC ACID; FATTY ACID DERIVATIVE; FERULIC ACID; GALLIC ACID; GAMMA TOCOTRIENOL; ISOFERULIC ACID; LINOLENIC ACID; OLEIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SINAPIC ACID; SYRINGIC ACID; UNCLASSIFIED DRUG; UNSATURATED FATTY ACID; VANILLIC ACID; ALPHA TOCOPHEROL; COUMARIC ACID; FATTY ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; TOCOPHEROL;

ARTICLE; AUS RICE; CORRELATIONAL STUDY; FOOD PROCESSING; GENETIC VARIABILITY; INDIAN RICE; ISOMER; JAPONICA RICE; LIPID COMPOSITION; PHYTOCHEMISTRY; RICE; CHEMISTRY; GENETICS; ORYZA; WHOLE GRAIN;

ALPHA-TOCOPHEROL; COUMARIC ACIDS; FATTY ACIDS; HYDROXYBENZOATES; ORYZA; PHENOLS; TOCOPHEROLS; TOCOTRIENOLS; VITAMIN E; WHOLE GRAINS;

EID: 84946726264     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.027     Document Type: Article

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