Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)

Cristina de Simone Carlos Iglesias Pascual, Isabel Louro Massaretto, Fabiana Kawassaki, Rosa Maria Cerdeira Barros, José Alberto Noldin, Úrsula Maria Lanfer Marquez

Food Research International · 2011 · 76 citations · 17 references

Concepts

References

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