Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice

Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice

This investigation aims to study the effects of germination conditions and extraction solvents on total phenolic content and antioxidant activities of Chiang Phatthalung a recommended rice cultivar in Southern Thailand. Chiang Phatthalung (Oryza sativa L.) was germinated by soaking in tap water at 2...

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Bibliographic Details
Main Authors:	A. Jongjareonrak, R. Sawaddiwong, S. Benjakul, K. Osako, M. Tanaka
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2009-06-01
Series:	Czech Journal of Food Sciences
Subjects:	total phenols antioxidant acitivy brown rice soaking in tap
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0121_effect-of-germination-conditions-on-antioxidant-activity-of-germinated-brown-rice.php

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