Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice
- 期刊名称Food Chemistry
- 作者Thammapat, Pornpisanu; Meeso, Naret; Siriamornpun, Sirithon
- 卷第175卷
- 印刷ISSN0308-8146
- 文件大小542.12KB
- 发表时间2015-05
- DOI10.1016/j.foodchem.2014.11.146
- 页码218-224
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