Work

Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes

Year: 2020

Type: article

Source: Cereal Chemistry

DOI: 10.1002/cche.10336

Authors: Zhan‐Qian Ma, Cui‐Ping Yi, Na‐Na Wu, Bin Tan

Institutions: Academy of National Food and Strategic Reserves Administration, Changsha University of Science and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Natural Science Foundation of China

Awards: G1016418903, G8880362520

OpenAlex ID: W3049477694

FWCI: 2.467

Cites: 50

Cited by: 38

Related to: 10