Rice antioxidants: Phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, c-oryzanol, and phytic acid

Food Science and Nutrition

Volumn 2, Issue 2, 2014, Pages 75-104

  Goufo, Piebiep ^a   Trindade, Henrique ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Antioxidants; C oryzanol; Phenolic compounds; Phytic acid; Rice; Vitamin E

Indexed keywords

EID: 85058528763     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.86     Document Type: Article

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