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Changes in phenolic acid composition and associated enzyme activity in shoot and kernel fractions of brown rice

Dong-Hwa Cho1, Seung-Taik Lim1

  • 1Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea.

Food Chemistry
|April 3, 2018
PubMed

Keywords:
Antioxidant activityCell wall peroxidaseGerminated brown ricePhenolic acidPhenylalanine ammonia-lyase

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