Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice (Oryza sativa L.)
2014 ◽
Vol 23
(2)
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pp. 373-379
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Keyword(s):
2013 ◽
Vol 19
(1)
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pp. 25-33
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Keyword(s):
2014 ◽
Vol 10
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pp. 283-291
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Keyword(s):
2014 ◽
Vol 22
(1)
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pp. 45-54
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2016 ◽
Vol 25
(1)
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pp. 111-114
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Keyword(s):
2019 ◽
Vol 57
(3B)
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pp. 116