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Effects of parboiling, storage and cooking on the levels of..:
Pascual, Cristina de Simone Carlos Iglesias
;
Massaretto, Isabel Louro
;
Kawassaki, Fabiana
...
Food Research International. 50 (2013) 2 - p. 676-681 , 2013
Link:
https://doi.org/10.1016/j.foodres.2011.07.013
RT Journal T1
Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2011.07.013&Exemplar=1&LAN=DE A1 Pascual, Cristina de Simone Carlos Iglesias A1 Massaretto, Isabel Louro A1 Kawassaki, Fabiana A1 Barros, Rosa Maria Cerdeira A1 Noldin, José Alberto A1 Marquez, Ursula Maria Lanfer PB Elsevier BV YR 2013 SN 0963-9969 JF Food Research International VO 50 IS 2 SP 676 OP 681 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2011.07.013 DO https://doi.org/10.1016/j.foodres.2011.07.013 SF ELIB - SuUB Bremen
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