Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition. [electronic resource]

By: Contributor(s): Producer: 20141218Description: 1568-76 p. digitalISSN:
  • 1097-0010
Subject(s): Online resources: In: Journal of the science of food and agriculture vol. 94
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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