Effect of ultrafine grinding on the composition and antioxidant activity of phenolic compounds in rice bran

WEI Ziyan, XIE Yong, WANG Mengmeng, CAI Mengsi, TANG Lanlan, LIU Xiong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (14) : 138-144.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (14) : 138-144. DOI: 10.13995/j.cnki.11-1802/ts.028693

Effect of ultrafine grinding on the composition and antioxidant activity of phenolic compounds in rice bran

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(14): 138-144 https://doi.org/10.13995/j.cnki.11-1802/ts.028693

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