Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments

Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 45, February 2018, Pages 390-400

Qiang Xia, Yunfei Li,