Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice (Oryza sativa L.).
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DOI: 10.1016/j.foodchem.2016.07.114
Abstract: The effects of germination and high hydrostatic pressure (HHP) processing on the in vitro bioaccessibility of mineral elements, amino acids (AAs), antioxidants and starch in brown rice (BR) were investigated. Germinated BR (GBR) was obtained… read more here.
Keywords: germination high; effects germination; vitro bioaccessibility; hhp ... See more keywords