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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Dades bibliogràfiques
Autors principals:	Raffaella Colombo, Giulia Moretto, Marta Barberis, Ilaria Frosi, Adele Papetti
Format:	Article
Idioma:	English
Publicat:	MDPI AG 2023-12-01
Col·lecció:	Antioxidants
Matèries:	rice byproducts bioactives antioxidant compounds phenolic acids flavonoids vitamin E
Accés en línia:	https://www.mdpi.com/2076-3921/13/1/35

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