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Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients
Rice bran (RB), a byproduct of rice milling industry, is a rich source of nutraceuticals and nutrients. However its utility is limited due to the presence of lipase and lipoxygenase which initiates rancidity on milling. The aim of this investigation is to prevent oxidation of free fatty acids by enz...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648935/ https://ncbi.nlm.nih.gov/pubmed/26604401 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1926-9 |
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