Effects of rice bran rancidity on the release of phenolics and antioxidative properties of rice bran dietary fiber in vitro gastrointestinal digestion products
Helin Li, Tiantian Liu, Fang Li, Xiaojuan Wu, Wei Wu
Topics & Concepts
Food scienceDigestion (alchemy)ChemistryBranAntioxidantFerulic acidBioavailabilityBiochemistryRaw materialBiologyChromatographyOrganic chemistryBioinformaticsPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsFood composition and properties