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Effects of the components in rice flour on thermal radical generation under microwave irradiation

Lufen Lin1, Luelue Huang2, Daming Fan1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

International Journal of Biological Macromolecules
|September 25, 2016
PubMed

Keywords:
MicrowaveRadicalsRice

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