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Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures

The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was pro...

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Detalles Bibliográficos
Autores principales:	Wang, Tao, She, Nana, Wang, Mengnan, Zhang, Bo, Qin, Jiaxing, Dong, Jingyuan, Fang, Guozhen, Wang, Shuo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621339/ https://www.ncbi.nlm.nih.gov/pubmed/34828938 http://dx.doi.org/10.3390/foods10112658

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