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...

Mô tả đầy đủ

Chi tiết về thư mục
Những tác giả chính:	Raffaella Colombo, Giulia Moretto, Marta Barberis, Ilaria Frosi, Adele Papetti
Định dạng:	Bài viết
Ngôn ngữ:	English
Được phát hành:	MDPI AG 2023-12-01
Loạt:	Antioxidants
Những chủ đề:	rice byproducts bioactives antioxidant compounds phenolic acids flavonoids vitamin E
Truy cập trực tuyến:	https://www.mdpi.com/2076-3921/13/1/35

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