γ-oryzanol content screening in local brown rice samples from Chiang Mai, Thailand and comparison between uncooked and cooked brown rice

• Main Authors: Surat Hongsibsong, Kunranya Sutan, Tanyaporn Kerdnoi, Tippawan Prapamontol
• 格式: 雜誌
• 出版: 2018
• 主題: Agricultural and Biological Sciences
• 在線閱讀: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84964720785&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/55060
• 機構: Chiang Mai University

© 2016 Surat Hongsibsong et al. All rights reserved. Brown rice is the rich source of γ-oryzanol, which is important bioactive compounds and nutraceuticals with numerous potential health functions. So, promotion of brown rice consumption among consumer would be having data on γ-oryzanol in rice diff...