Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing
Article first published online: 19 JUL 2007
Copyright © 2007 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 51, Issue 8, pages 1006–1019, August 2007
How to Cite
Finocchiaro, F., Ferrari, B., Gianinetti, A., Dall'Asta, C., Galaverna, G., Scazzina, F. and Pellegrini, N. (2007), Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing. Mol. Nutr. Food Res., 51: 1006–1019. doi: 10.1002/mnfr.200700011
- Issue published online: 7 AUG 2007
- Article first published online: 19 JUL 2007
- Manuscript Revised: 15 APR 2007
- Manuscript Received: 10 JAN 2007
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