Inhibition of Lipid and Aroma Deterioration in Rice Bran by Infrared Heating
Wei Yan, Qiang Liu, Yan Wang, Tingting Tao, Bing Liu, Jue Liu, Chao Ding
Topics & Concepts
BranFood scienceAromaChemistryLinoleic acidLipaseLipid oxidationPalmitic acidLipoxygenaseOleic acidFatty acidRice bran oilBiochemistryEnzymeOrganic chemistryAntioxidantRaw materialGABA and Rice ResearchMeat and Animal Product QualityPhytochemicals and Antioxidant Activities