Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice
Chengtao Yu, Ling Zhu, Hao Zhang, Shilin Bi, Gangcheng Wu, Xiguang Qi, Hui Zhang, Li Wang, Haifeng Qian, Li Zhou
Topics & Concepts
ChemistryFerulic acidFood scienceHexanalFlavorAntioxidantBrown riceCookerPhenolic acidChromatographyOrganic chemistryArchaeologyHistoryGABA and Rice ResearchMedicinal Plants and NeuroprotectionMicrobial Inactivation Methods