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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Dettagli Bibliografici
Autori principali:	Raffaella Colombo, Giulia Moretto, Marta Barberis, Ilaria Frosi, Adele Papetti
Natura:	Articolo
Lingua:	English
Pubblicazione:	MDPI AG 2023-12-01
Serie:	Antioxidants
Soggetti:	rice byproducts bioactives antioxidant compounds phenolic acids flavonoids vitamin E
Accesso online:	https://www.mdpi.com/2076-3921/13/1/35

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