Soaking Conditions Affect the Contents of Tocopherols, Tocotrienols, and γ‐Oryzanol in Pigmented and Non‐Pigmented Brown Rice
Crossref DOI link: https://doi.org/10.1007/s11746-015-2721-5
Published Online: 2015-09-24
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lin, Tsu‐Chi
Huang, Shao‐Hua
Ng, Lean‐Teik
Funding for this research was provided by:
National Science Council of Taiwan (NSC 102-2313-B-002-045)
National Science Council (102‐2313‐B‐002‐045)
Version of Record valid from 2015-09-24