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Antioxidant Compound and Antioxidant Activity of Cooking Brown Rice with Cooking Method
Antioxidant Compound and Antioxidant Activity of Cooking Brown Rice with Cooking Method
2016
Koan-Sik Woo
Kyung Ha Lee
Hyun-Joo Kim
Hye Young Park
Seuk-Ki Lee
Eun-Yeong Sim
Dong-Hwa Cho
Sea Kwan Oh
Keywords:
Food science
Antioxidant
Chemistry
brown rice
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