Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties

Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties

Currently, rice (<i>Oryza sativa</i> L.) production and consumption is increasing worldwide, and many efforts to decrease the substantial impact of its byproducts are needed. In recent years, the interest in utilizing rice kernels, husk, bran, and germ for the recovery of different molec...

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Detaylı Bibliyografya
Asıl Yazarlar: Raffaella Colombo, Giulia Moretto, Marta Barberis, Ilaria Frosi, Adele Papetti
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: MDPI AG 2023-12-01
Seri Bilgileri:Antioxidants
Konular:
rice byproducts
bioactives
antioxidant compounds
phenolic acids
flavonoids
vitamin E
Online Erişim:https://www.mdpi.com/2076-3921/13/1/35

Internet

https://www.mdpi.com/2076-3921/13/1/35

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