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...

Bibliográfalaš dieđut
Váldodahkkit:	Raffaella Colombo, Giulia Moretto, Marta Barberis, Ilaria Frosi, Adele Papetti
Materiálatiipa:	Artihkal
Giella:	English
Almmustuhtton:	MDPI AG 2023-12-01
Ráidu:	Antioxidants
Fáttát:	rice byproducts bioactives antioxidant compounds phenolic acids flavonoids vitamin E
Liŋkkat:	https://www.mdpi.com/2076-3921/13/1/35

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