Functional properties of domestic grown colored rice treated by germination and cooking
碩士 === 國立臺灣大學 === 農業化學研究所 === 103 === The amount of bioactive compounds in rice may be lost during processing. The objective of this study is to investigate the changes of contents of bioactive compounds (including total soluble phenolics, anthocyanins, total soluble proanthocyanins, γ-amino butyri...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/13260225689986451180 |