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Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of Selected Grains
Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of Selected Grains
2021
Dagyeong Kim
Sang-Hoon Lee
Young Min Choi
Younghwa Kim
Keywords:
Biotin
GAMMA ORYZANOL
cereal grain
Food science
Antioxidant
Chemistry
Correction
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