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Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours

Food ChemistryFood Bioactive CompoundBotanyPhytochemistryAntioxidant CapacitiesWhole Grain RicePhytochemicalDifferent Bran ColoursPolyphenolicsOxidative Stress