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Antioxidant Activity and Taste-active Component Distribution in the Bran Layer of Rice Grain
Antioxidant Activity and Taste-active Component Distribution in the Bran Layer of Rice Grain
2020
Shota Tanimoto
Rumi Kondo
Ryota Mabuchi
Eiko Watanabe
Kazuo Nobayashi
Yoshikazu Fujita
Keywords:
active component
Antioxidant
Food science
Chemistry
Taste
Sucrose
rice grain
Bran
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