Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition.
Yılmaz, Neşe
Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition. [electronic resource] - Journal of the science of food and agriculture Jun 2014 - 1568-76 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1097-0010
10.1002/jsfa.6459 doi
Fatty Acids--analysis
Food Irradiation--methods
Infrared Rays
Oryza--chemistry
Phenylpropionates--analysis
Seeds--chemistry
Tocopherols--analysis
Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition. [electronic resource] - Journal of the science of food and agriculture Jun 2014 - 1568-76 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1097-0010
10.1002/jsfa.6459 doi
Fatty Acids--analysis
Food Irradiation--methods
Infrared Rays
Oryza--chemistry
Phenylpropionates--analysis
Seeds--chemistry
Tocopherols--analysis