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...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoirí:	Raffaella Colombo, Giulia Moretto, Marta Barberis, Ilaria Frosi, Adele Papetti
Formáid:	Alt
Teanga:	English
Foilsithe / Cruthaithe:	MDPI AG 2023-12-01
Sraith:	Antioxidants
Ábhair:	rice byproducts bioactives antioxidant compounds phenolic acids flavonoids vitamin E
Rochtain ar líne:	https://www.mdpi.com/2076-3921/13/1/35

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