Open AccessArticle
Optimisation of germination temperature and time to improve γ-aminobutyric acid, polyphenols and antioxidant activity in brown rice
Patricio J. Cáceres,Cristina Martínez Villaluenga,Lourdes Amigo,Juana Frı́as-2013-05-01-DIGITAL.CSIC (Spanish National Research Council (CSIC))
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TL;DRAbstract
Póster presentado en el EuroFoodChem XVII celebrado en Istambul (Turkey) del 7 al 10 de mayo de 2013.
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Póster presentado en el EuroFoodChem XVII celebrado en Istambul (Turkey) del 7 al 10 de mayo de 2013.
Keywords
Brown ricePolyphenolAminobutyric acidAntioxidantChemistryGerminationFood scienceHarvest time
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