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

doi:10.13995/j.cnki.11-1802/ts.028693

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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Received	Revised
2021-07-18	2021-08-13
Issue Date
2022-08-19

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