
Keywords: Whole brown rice; Degree of milling; Phenolics; Flavonoids; Phenolic acids; Cellular antioxidant activity; Quercetin (PubChem CID: 5280343); (+)-Catechin (PubChem CID: 906); Ferulic acid (PubChem CID: 445858); Coumaric acid (PubChem CID: 637542); Protocat