Green extraction of rice bran proteins and full revaluation of the remaining by‐products
Author:
Affiliation:
1. Engineering Department Universidad Católica del Uruguay Montevideo Uruguay
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10462
Reference36 articles.
1. Functional properties of dietary fibre prepared from defatted rice bran
2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
3. Solvent effects on the antioxidant capacity of lipophilic and hydrophilic antioxidants measured by CUPRAC, ABTS/persulphate and FRAP methods
4. Green Extraction of Natural Products: Concept and Principles
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3. Cereal bran proteins: recent advances in extraction, properties, and applications;Critical Reviews in Food Science and Nutrition;2023-06-27
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