Effects of cooking conditions on the concentrations of extractable tocopherols, tocotrienols and γ‐oryzanol in brown rice: Longer cooking time increases the levels of extractable bioactive components

Publisher： John Wiley & Sons Inc

E-ISSN： 1438-9312|117|3|349-354

ISSN： 1438-7697

Source： EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol.117, Iss.3, 2015-03, pp. : 349-354

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