Comparative Analysis of Antioxidant Compounds and Antioxidative Properties of Thai Indigenous Rice: Effects of Rice Variety and Processing Condition

Indigenous southern Thai non-glutinous rice varieties Kaab Dum, Khai Mod Rin, Yar Ko, Yoom Noon, and Look Lai made under four different processing conditions, white rice, brown rice, germinated brown rice, and rice grass, were assessed for antioxidant components and in vitro antioxidative activities...

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Detalles Bibliográficos
Autores principales: Summpunn, Pijug, Panpipat, Worawan, Manurakchinakorn, Supranee, Bhoopong, Phuangthip, Cheong, Ling-Zhi, Chaijan, Manat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415374/
https://www.ncbi.nlm.nih.gov/pubmed/36014418
http://dx.doi.org/10.3390/molecules27165180

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415374/
https://www.ncbi.nlm.nih.gov/pubmed/36014418
http://dx.doi.org/10.3390/molecules27165180

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