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Improvement of germinated brown rice quality with autoclaving treatment
Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in mi...
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| Publicat a: | Food Sci Nutr |
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| Autors principals: | , , , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7063372/ https://ncbi.nlm.nih.gov/pubmed/32180978 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1459 |
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